• 2-1/2 to 3 hours
  • Makes 8 to 10 servings
  • Entrée

Rib Roast with Horseradish Sauce

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.

Ingredients

  • 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • Salt
  • Roasted Fennel (recipe follows) (optional)
Seasoning:
  • 2 tablespoons coarsely ground mixed peppercorns (black, white, green and pink)
  • 1 tablespoon minced garlic
  • 2 teaspoons vegetable oil
Horseradish Sauce:
  • 1/2 cup whipping cream
  • 3 tablespoons finely chopped fresh fennel bulb
  • 3 tablespoons finely grated fresh horseradish
  • 1 teaspoon finely chopped fresh fennel fronds
  • 1/8 teaspoon salt

Instructions

  1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

  2. 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°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.

  3. Prepare Roasted Fennel, if desired.

  4. 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.

    Cook's Tip: Whipping cream has reached soft peaks when the beater is lifted and the cream forms a peak that gently falls to one side.
  5. Remove roast when meat thermometer registers 135°F for medium rare; 145°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°-15°F to reach 145°F for medium rare; 160°F for medium.)

  6. Carve roast into slices; season with salt, as desired. Serve with horseradish sauce and roasted fennel, if desired.

    Roasted Fennel: 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 Whipping cream has reached soft peaks when the beater is lifted and the cream forms a peak that gently falls to one side.

Nutrition Information

387 Calories; 19g Total Fat; 8g Saturated Fat; 7g Monounsaturated Fat; 134mg Cholesterol; 143mg Sodium; 3g Total carbohydrate; 48g Protein; 3.2mg Iron; 13.6mg Niacin; 1mg Vitamin B6; 2.7mcg Vitamin B12; 8.9mg Zinc; 55mcg Selenium; 0.5g Fiber.310 Calories; 15g Total Fat; 7g Saturated Fat; 6g Monounsaturated Fat; 107mg Cholesterol; 114mg Sodium; 2g Total carbohydrate; 38g Protein; 2.6mg Iron; 10.8mg Niacin; 0.8mg Vitamin B6; 2.2mcg Vitamin B12; 7.1mg Zinc; 44mcg Selenium; 0.4g Fiber.91 Calories; 4g Total Fat; 0g Saturated Fat; 2g Monounsaturated Fat; 0mg Cholesterol; 249mg Sodium; 14g Total carbohydrate; 2g Protein; 1.5mg Iron; 1.3mg Niacin; 0.1mg Vitamin B6; 0mcg Vitamin B12; 0.4mg Zinc; 1.4mcg Selenium; 6.2g Fiber.73 Calories; 3g Total Fat; 0g Saturated Fat; 2g Monounsaturated Fat; 0mg Cholesterol; 199mg Sodium; 12g Total carbohydrate; 2g Protein; 1.2mg Iron; 1mg Niacin; 0.1mg Vitamin B6; 0mcg Vitamin B12; 0.3mg Zinc; 1.1mcg Selenium; 4.9g Fiber.