Instructions:
If you like, reserve the fat from the pan drippings to make Yorkshire Pudding (right), then prepare an au jus sauce. Add 2 cups of homemade Brown Beef Stock to the pan drippings and bring to a boil, scraping up all the flavorful browned bits. - 1 (4-rib) beef rib roast from small end (7 pounds), trimmed and chine bone removed
- 3 tablespoons whole tricolor peppercorns (red, green, and black)
- 1 teaspoon salt
- Creamy Horseradish Sauce (below)
- Preheat oven to 325°F. In medium roasting pan (14" by 10"), place rib roast, fat side up. In mortar, with pestle, crush peppercorns with salt. Use to rub on fat side of roast.
- Roast beef until meat thermometer inserted in thickest part of meat (not touching bone) reaches 140°F, about 3 hours. Internal temperature of meat will rise to 145°F (medium) upon standing. Or roast until desired doneness.
- When roast is done, transfer to warm large platter and let stand 15 minutes to set juices for easier carving. Meanwhile, prepare Creamy Horseradish Sauce. Makes 10 main-dish servings.
Creamy Horseradish Sauce - In small bowl, combine 1 jar (6 ounces) white horseradish, drained, 1â„2 cup mayonnaise, 1 teaspoon sugar, and 1â„2 teaspoon salt.
- Whip 1â„2 cup heavy or whipping cream; fold into horseradish mixture. Makes about 12â„3 cups.
Prep: 25 minutes Roast: 3 hours
