0.0 – 0 reviews • Easy Lunch Recipes
| Level: |
Easy |
| Total: |
2 hr 40 min |
| Prep: |
10 min |
| Inactive: |
1 hr |
| Cook: |
1 hr 30 min |
| Yield: |
4 servings |
Ingredients
- 4-pound rib roast, with 2 ribs, preferably aged 24 days
- Kosher salt
- Horseradish Cream, recipe follows
- 1/4 cup freshly grated horseradish
- 1/4 cup creme fraiche
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
Instructions
- Let the beef sit at room temperature for about 1 hour.
- Preheat the oven to 400 degrees F.
- Set a large heavy skillet over high heat so it’s smoking hot. Season the beef liberally with salt and sear on all sides. Transfer the beef to a rack set inside a roasting pan. Roast to medium rare; an instant read thermometer should read 145 degrees F when inserted into the deepest part. Let the roast rest before carving.
- Carve and serve with Horseradish Cream.
- Mix the horseradish, creme fraiche, and lemon juice in a bowl. Season to taste with salt and pepper.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1501 |
| Total Fat |
130 g |
| Saturated Fat |
54 g |
| Carbohydrates |
4 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
75 g |
| Cholesterol |
329 mg |
| Sodium |
1143 mg |