Horseradish and Herb-Crusted Beef Rib Roast

Active Time - 15 minutes, Total Time - 2 hours, 30 minutes (Makes 8 servings)

Ingredients:

• 1 standing rib roast (4–5 lb)
• 4 tablespoons kosher salt, divided
• 1 1/2 cups prepared horseradish
• 3 tablespoons Italian parsley
• 3 tablespoons fresh rosemary
• 1 large shallot
• 1 tablespoon fresh thyme leaves
• 4 cloves garlic
• 1 teaspoon pepper

Steps:

1. Preheat oven to 475°F. Chop parsley, rosemary, and shallot coarsely. Coat bottom and sides of rib roast with 2 tablespoons salt (wash hands); place roast in roasting pan, fat side up. Combine in bowl of food processor: remaining 2 tablespoons salt, horseradish, parsley, rosemary, thyme, garlic, shallot, and pepper; pulse until combined. Rub top of roast with all of herb mixture (wash hands).
2. Bake 25–30 minutes until browned. Reduce oven to 300°F; bake 1 1/2–2 hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer roast to cutting board and let stand 20–25 minutes before slicing; temperature will rise 5–10°F during this time.

NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per 1/8 recipe serving: Calories 810, Total Fat 64g, Sat Fat 26g, Trans Fat 0g, Chol 180mg, Sodium 3210mg, Carb 7g, Fiber 2g, Total Sugars 4g (Incl. 0g Added Sugars), Protein 49g, Vit D 0%, Calc 6%, Iron 35%, Potas 20%

Source: Publix Aprons® Recipe

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