| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Essnce06 |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Oil |
| 2 |
lb |
Rib roast -, 4-rib section |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 2 |
T |
Whole-grain mustard |
| 1 |
c |
Finely-grated fresh |
|
|
horseradish root |
| 1 |
c |
Reduced beef stock, jus |
| 2 |
T |
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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