Horseradish crusted standing beef roast

Main Dish

7 servings

Very Easy

55 min

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Ingredients

• 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

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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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