Holiday Recipes > New Years Eve & New Years Day Recipes > |
| | Horseradish-Crusted Rib Roast
4 carrots
2 medium onions
1 bag (24 ounces of baby potatoes
8 celery ribs
1 tablespoon of fresh rosemary leaves, finely chopped
2 tablespoons of olive oil
1 standing rib roast (4 to 5 pounds)
1 teaspoon of kosher salt
3/4 cup of horseradish sauce
1 1/2 teaspoons of Worcestershire sauce
1/4 teaspoon of coarsely ground black pepper
Preheat oven to 475ºF. Cut carrots, onions, potatoes, and celery into 1-inch pieces. Chop rosemary (leaves only); set aside. Combine vegetables and olive oil until evenly coated; transfer to medium-sized roasting pan. Season roast on all sides with salt. Place roast on rack arranged over vegetables. Place roast in oven and immediately and immediately reduce heat to 325ºF. Bake 1 hour. Combine horseradish sauce, rosemary, Worcestershire, and pepper. Remove roast from oven. Coat roast with horseradish mixture. Bake 1 1/2 more hours or until 145ºF. (for medium rare) up to 175ºF. (for well done) on a meat thermometer inserted into the center of the roast. Transfer roast to cutting board; transfer vegetables to serving dish. Let roast stand 10-15 minutes before slicing. Serves 8.
Recipe from Publix brochure |
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