| 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
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