Mastering a classic Rib Roast has never been so easy. Pair it with a garlicy pepper rub and a homemade horseradish sauce for out of this world flavor.
Yield: 10 servings
Preparation Time: and Total Time: 3 hr
|1||beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)|
|roasted fennel (recipe follows) (optional)|
|2||tablespoons||coarsely ground mixed peppercorns (black, white, green and pink)|
|3||tablespoons||finely chopped fresh fennel bulb|
|3||tablespoons||finely grated fresh horseradish|
|1||teaspoon||finely chopped fresh fennel fronds|
Yield: 10 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||171|
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Heat oven to 350 degrees F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
-Mixed peppercorns are sold in specialty food markets and in some supermarkets. Black peppercorns may be substituted. To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). Or, place peppercorns in a food-safe plastic bag, squeeze out the air, and seal. Use the bottom of a custard cup, a rolling pin, or the bottom of a heavy pan to crush the peppercorns.
Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350 degrees F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
Prepare Roasted Fennel, if desired.
Meanwhile, prepare Horseradish Sauce. Beat cream in medium bowl just until soft peaks form; do not overbeat. Add fennel bulb, horseradish, fennel fronds and salt; mix well. Cover and refrigerate until ready to serve.
-Whipping cream has reached soft peaks when the beater is lifted and the cream forms a peak that gently falls to one side.
-Two tablespoons prepared horseradish may be substituted for fresh horseradish. Omit salt in sauce.
-Two tablespoons chopped fresh chives may be substituted for fresh fennel bulb and fronds.
Remove roast when meat thermometer registers 135 degrees F for medium rare; 145 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees-15 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)
Carve roast into slices; season with salt, as desired. Serve with horseradish sauce and roasted fennel, if desired.
Trim off and discard fronds and stems from 4 large fresh fennel bulbs (about 3-1/2 pounds) to within 1 inch of bulbs. Cut each bulb lengthwise into quarters. Place on metal baking sheet. Drizzle with 2 tablespoons olive oil; toss gently to coat, keeping fennel pieces intact. Season with 1/2 teaspoon salt; arrange cut side down. About 2 hours before roast is done, place fennel in lower third of oven. Roast for 1-3/4 to 2 hours or until tender and lightly browned, turning and rearranging once.
TEST KITCHEN TIPS:
Place roasts on a rack in a roasting or broiler pan to allow fat to drip away during cooking.
SAFE HANDLING TIPS:
Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook beef until temperature reaches 145 degrees F for medium rare steaks and roasts 160 degrees F for ground beef.
Refrigerate food promptly.
Please note that some ingredients and brands may not be available in every store.