Rib of Beef

Name: Rib of Beef
Ingredients: 4 -pound rib roast, with 2 ribs, preferably aged 24 days; Kosher salt; Horseradish Cream, recipe follows; Horseradish Cream; 1/4 cup freshly grated horseradish; 1/4 cup creme fraiche; 1/2 lemon, juiced; Salt and freshly ground black pepper

8 ingredients

12 steps

Ingredients

4 -pound rib roast, with 2 ribs, preferably aged 24 days
Kosher salt
Horseradish Cream, recipe follows
Horseradish Cream
1/4 cup freshly grated horseradish
1/4 cup creme fraiche
1/2 lemon, juiced
Salt and freshly ground black pepper

Directions

1

Let the beef sit at room temperature for about 1 hour.
2

Preheat the oven to 400 degrees F.
3

Set a large heavy skillet over high heat so it's smoking hot.
4

Season the beef liberally with salt and sear on all sides.
5

Transfer the beef to a rack set inside a roasting pan.
6

Roast to medium rare; an instant read thermometer should read 145 degrees F when inserted into the deepest part.
7

Let the roast rest before carving.
8

Carve and serve with Horseradish Cream.
9

Mix the horseradish, creme fraiche, and lemon juice in a bowl.
10

Season to taste with salt and pepper.
11

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
12

The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.