| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
English |
Beef, Meats, Main dish |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Whipping Cream |
| 1/4 |
c |
Horseradish |
| 1/2 |
ts |
Sugar |
| 1 |
c |
Walnuts, toasted, chopped |
| 1 1/2 |
ts |
Lemon Juice |
| 8 |
lb |
Beef rib roast |
| 3 |
tb |
English mustard, hot |
|
|
Kale, optional |
INSTRUCTIONS
SAUCE
BEEF
FOR SAUCE: Beat cream, horseradish, lemon juice and sugar in bowl to medium
peaks. Season with salt and pepper. Continue beating until firm peaks
form. Fold in walnuts. Cover and chill. FOR BEEF: Preheat oven to 425F.
Place beef in roasting pan. Spread 3 tablespoons mustard over. Roast 45
minutes. Cover loosely with foil; continue roasting until it reaches 125F.
for rare, about 1 hour 5 minutes. Remove from oven. Loosely tent foil over
roast. Let stand 30 minutes. Transfer roast to platter. Garnish with kale,
if desired. Serve, passing horseradish sauce and additional mustard.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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