(photo credit: Courtesy)
wonderful happens to horseradish when it is cooked. The pungent root
vegetable so tearfully familiar during Pesach becomes sweet and savory
once cooked and slathered all over gorgeous beef. The king of all meat
cuts is a perfect celebratory gorgeous hunk of meat. It looks
intimidating-but is actually really easy and can be done ahead of time
and kept warm.4. Generously
smear the mixture over the rib roast. Place the prepared roast in the
pre-heated oven and roast for 20 minutes. Lower the temperature of the
oven to 325 and roast for an additional 60 minutes.
-1 4-rib roast (about 9 pounds), cut from the
small end or first cut with the chine bone cut off (ask your butcher to
tie the bones on to the roast)
-2 onions, coarsely chopped
-2 red peppers, coarsely chopped
-2 carrots, coarsely chopped
-3 plum tomatoes, cut in half
-4 tablespoons fresh cracked black pepper
-6 tablespoons kosher salt
-1 cup prepared white horseradish
-2 bulbs of garlic, roasted and the soft garlic squeezed out
-1 750 ml bottle dry red wine (I prefer Cabernet Sauvignon)
1. Preheat oven to 450 degrees
the rib roast, bone side down, in a large heavy duty roasting pan.
Scatter the vegetables around the roast. These will be the base for wine
3. Season the roast with salt and fresh cracked pepper. Mix the horseradish and roasted garlic together.
5. Insert a
meat thermometer into the the thickest part of the roast and when the
temperature registers 115 (for rare-medium rare)-remove the roast.
Loosely tent the meat with foil and allow to rest for 20 minutes. This
will allow the final temperature to be around 125-130. The internal
temperature will continue to rise in a process called carry-over
6. Remove the meat and place the roasting pan over a burner
at medium heat. Add the wine and gently scrape up any brown bits with a
wooden spoon. Continue cooking until the wine has reduced by ½. Strain
out the vegetables and serve with wine sauce with the roast.
7. Remove the bones and slice the meat. Serve on a platter with wine sauce and sautéed mushrooms if desired.
hold the meat for Shabbat-once the meat has reached the desired
temperature, turn off the oven and remove the meat as in step 4. After
the meat has rested and any carry over cooking is finished-return the
meat back to the warm oven-allow the door to stand slightly open and the
meat will stay warm for another 30 minutes or more.