HyVee's Chef David Martineau's Standing Beef Rib Roast with Horseradish Cream is the entree we're featuring at the Culinary Christmas event tomorrow at HyVee with Wisconsin Beef Council. Here's the recipe!
For the Standing Beef Rib Roast:
8 pound standing beef rib roast, trimmed
2 tbsp Kosher salt
2 tsp finely chopped fresh thyme leaves
2 tsp garlic powder
2 tsp fresh ground pepper medley
Preheat oven to 450. In small bowl, combine salt, thyme, garlic powder and pepper. Coat all sides of beef roast with salt mixture. Place beef roast, rib side down, in a large roasting pan. Roast beef 15 minutes or until outside is browned. Reduce heat to 300. Roast 1 ½ hours longer or until internal temperature reaches 130 degrees for medium-rare. Transfer beef to cutting board and let stand 15 minutes before slicing to let juices set.
For the Horseradish Cream Sauce:
1/2 cup prepared horseradish or fresh
1/2 cup sour cream
1/4 cup mayonnaise
1/2 tsp freshly ground sea salt
1/4 tsp freshly ground pepper medley
In a small bowl, whisk together all ingredients. Refrigerate until ready to serve.