Petitchef

Horseradish crusted standing beef roast

Main Dish
7 servings
15 min
40 min
Very Easy

Ingredients

Number of serving: 7
1 4-rib roast (about 9 pounds), cut from the small end or first cut with the chine bone cut off (ask your butcher to tie the bones on to the roast)

2 onions, coarsely chopped

2 red peppers, coarsely chopped

2 carrots, coarsely chopped

3 plum tomatoes, cut in half

4 tablespoons fresh cracked black pepper

6 tablespoons kosher salt

1 cup prepared white horseradish

2 bulbs of garlic, roasted and the soft garlic squeezed out

1 750 ml bottle dry red wine

Preparation

  • Preheat oven to 450 degrees. Lay the rib roast, bone side down, in a large heavy duty roasting pan. Scatter the vegetables around the roast.
  • These will be the base for wine sauce later. Season the roast with salt and fresh cracked pepper. Mix the horseradish and roasted garlic together.
  • Generously smear the mixture over the rib roast. Place the prepared roast in the pre-heated oven and roast for 20 minutes. Lower the temperature of the oven to 325 and roast for an additional 60 minutes.
  • Insert a meat thermometer into the the thickest part of the roast and when the temperature registers 115 (for rare-medium rare)-remove the roast. Loosely tent the meat with foil and allow to rest for 20 minutes.
  • This will allow the final temperature to be around 125-130. The internal temperature will continue to rise in a process called carry-over cooking.
  • Remove the meat and place the roasting pan over a burner at medium heat. Add the wine and gently scrape up any brown bits with a wooden spoon.
  • Continue cooking until the wine has reduced by ½. Strain out the vegetables and discard. Adjust seasoning with salt and fresh cracked pepper.
  • Remove the bones and slice the meat. Serve on a platter with wine sauce and sautéed mushrooms if desired.
  • To hold the meat for Shabbat-once the meat has reached the desired temperature, turn off the oven and remove the meat as in step 4.
  • After the meat has rested and any carry over cooking is finished-return the meat back to the warm oven-allow the door to stand slightly open and the meat will stay warm for another 30 minutes or more.
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