Living – Prime Rib Beef Roast with Horseradish Crust

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Prime Rib Beef Roast with Horseradish Crust The golden-brown horseradish crust adds a bit of sharpness to this tender juicy roast

THUNDER BAY – LIVING – For many Canadians, special occasions, or even just Sunday Night Family dinners mean a special meal. Roast beef, roast turkey, or a glazed ham top the usual menus for special times.

Foodland Ontario offers this amazing Prime Rib recipe.

The golden-brown horseradish crust adds a bit of sharpness to this tender juicy roast. A meat thermometer is a must to get an accurate test for doneness. Be sure to allow the roast to rest before carving to redistribute the juices through the meat.

Preparation Time: 15 minutes
Chilling Time: 2 hours or overnight
Roasting Time: about 2 hours
Serves 8

3.15 kg Ontario Prime Rib Beef Roast (bone-in)
2 cups (500 mL) panko breadcrumbs
1/2 cup (125 mL) extra hot horseradish
1/2 cup (125 mL) minced Ontario Onion
1/3 cup (75 mL) vegetable oil
1/4 cup (50 mL) Dijon mustard
18 cloves Ontario Garlic, minced
2 tbsp (25 mL) freshly ground black pepper
2 tsp (10 mL) salt

Place roast, rib-side down in shallow roasting pan. In a medium bowl, combine breadcrumbs, horseradish, onion, oil, mustard, garlic, pepper and salt; mash together to make a paste. (Alternatively, place ingredients into food processor and pulse until a smooth paste.) Rub paste over the top and side of roast. Cover and refrigerate for 2 hours or overnight.

Place oven rack in lower third of the oven. Roast meat, in 400°F (200°C) oven, rotating pan once, until meat thermometer inserted into the thickest part of roast registers 140°F (63°C) for medium-rare or 150°F (71°C) for medium, about 1-1/2 to 2 hours, about 15 minutes per lb. Note: Be careful not to let the crust burn if it starts to get too dark, cover with a sheet of aluminum foil. Place roast on cutting board and tent with foil for 30 minutes before carving.

Nutritional Information:
1 Serving
PROTEIN: 54 grams
FAT: 25 grams
CARBOHYDRATE: 24 grams
CALORIES: 535
FIBRE: 1 gram
SODIUM: 1110 mg

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