Name: Horseradish-Crusted Rib Roast
Ingredients: 2 tb Oil; 2 lb Rib roast -; (4-rib section); Salt; to taste; Freshly-ground black pepper; to taste; 2 tb Whole-grain mustard; 1 c Finely-grated fresh horseradish root; 1 c Reduced beef stock; (jus); 2 tb Chopped parsley; for garnish

The Son takes shape in those who abandon themselves to Him. Christ forms Himself in the lives of those who will let go of all the forms of life in which they have shaped on their own. Christ takes shape in a life that is willing to become putty in God’s hands. Christ presses the shape of His own face into the clay of our soul when we cease to be hard and resistant, and when we take our own amateur hands off and admit that we are not such good artists as He is.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Essnce06	4	servings

INGREDIENTS

2	tb	Oil
2	lb	Rib roast -; (4-rib section)
		Salt; to taste
		Freshly-ground black pepper; to taste
2	tb	Whole-grain mustard
1	c	Finely-grated fresh horseradish root
1	c	Reduced beef stock; (jus)
2	tb	Chopped parsley; for garnish

INSTRUCTIONS

Preheat oven to 400 degrees. In a large skillet heat oil until very hot.
Generously season rib roast and sear on all sides. Remove to a cutting
board and allow to cool slightly. Brush roast with mustard (mustard will
make horseradish adhere). Carefully pack horseradish all over top part of
roast to form a crust. Place roast on a rack in a roasting pan and roast 25
minutes, or until internal temperature registers 150 degrees on an
instant-reading thermometer. Remove roast to cutting board, cover loosely
with foil and let rest at least 15 minutes. To serve, pour any juices that
have accumulated on board into a small saucepan with beef stock and reheat.
Carve roast into 4 ribs and spoon sauce over. Garnish with parsley. This
recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2136 broadcast 04-08-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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