HORSERADISH-RUBBED STANDING CHAROLAIS RIB ROAST

IF YOU’RE UNABLE TO FIND A BUTCHER WHO CARRIES PERFECT CHAROLAIS BEEF, ANY FINE STANDING RIB ROAST OF BEEF WILL DO. TWO THINGS TO REMEMBER ABOUT PREPARING SUCH A ROAST: SEASON IT WELL AND COOK IT LONG AND SLOW. I LIKE BEEF TO REACH AN INTERNAL TEMPERATURE OF 130 DEGREEES. THIS LEAVES THE MIDSECTION MEDIUM RARE, THE END CUTS WELL DONE, AND MOST OF THE REST OF THE MEAT CLOSE TO MEDIUM, WHICH SATISFIES THE TASTES OF A WIDE VARIETY OF FOLKS.

INGREDIENTS

  • 16 TABLESPOONS (2 STICKS) BUTTER, SOFTENED
  • CLOVES FROM 1 HEAD GARLIC
  • 1 CUP PREPARED HORSERADISH
  • LEAVES FROM 1 BUNCH FRESH THYME
  • LEAVES FROM 3 SPRIGS FRESH ROSEMARY, COARSELY CHOPPED
  • 3 SPRIGS FRESH SAGE, COARSELY CHOPPED
  • ONE 16 POUND ROAST CHAROLAIS BEEF, TIED WITH BUTCHER’S STRING
  • SALT
  • FRESHLY GROUND BLACK PEPPER
  • 1 – PREHEAT THE OVEN TO 325 DEGREES. PUT THE BUTTER, GARLIC, HORSERADISH, THYME, ROSEMARY, AND SAGE INTO THE BOWL OF A FOOD PROCESSOR AND PROCESSS TO A PASTE.
  • 2- STAND THE RIB ROAST FATTY SIDE UP IN A VERY LARGE, STUDY ROASTING PAN. SEASON GENEROUSLY ALL OVER WITH SALT AND PEPPER. SPREAD THE HORSERADISH-HERB BUTTER ALL OVER THE TOP OF THE ROAST. ROAST THE BEEF UNTIL IT IS MEDIUM RARE OR UNTIL THE INTERNAL TEMPERATURE OF THE MEAT REGISTERS 130 DEGREES ON A MEAT THERMOMETER, ABOUT 3 1/2 HOURS.
  • 3 – TRANSFER THE ROAST TO A CARVING BOARD TO LET REST FOR AT LEAST 20 MINUTES OR UP TO 1 HOUR BEFORE CARVING. RESERVE 3 TABLESPOONS OF THE BEEF FAT FROM THE ROASTING PAN IF YOU’RE MAKING POPOVERS
  • courtesy of : My New Orleans – the cookbook by John Besh
You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

Powered by AWS