Standing Rib Roast With Walnut Horseradish Cream

Serves: 2

Lacy Volkman

1 January 1970

Based on User reviews:

47

Spice

52

Sweetness

47

Sourness

37

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

3630 g

Rib (roast)

3 tbsps

Prepared Mustard

1 bunch

Kale (optional)

1.5 cups

Heavy Cream

1 cup

Prepared Horseradish

1.5 tsps

Lemon Juice

1 tsp

White Sugar

1 cup

Walnut (chopped and toasted)

1

Salt

1

Black Pepper (to taste)

Directions:

1

Preheat oven to 425 degrees F (220 degrees C)

2

Place meat in a roasting pan

3

Spread mustard over the meat

4

Roast at 425 degrees F (220 degrees C) for 45 minutes

5

Cover loosely with foil and continue roasting until internal temperature of roast reaches 125 degrees F (50 degrees C) for rare

6

Remove from oven keeping the foil loosely tented over the roast

7

Let stand 30 minutes

8

Transfer to a platter and garnish with kale, if desired

9

In a separate medium bowl, combine the cream, horseradish, lemon juice and sugar

10

Beat with a mixer to medium peaks

11

Season with salt and pepper to taste

12

Continue to beat until firm peaks form

13

Fold in the walnuts, cover and chill until you're ready to serve the roast