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 Mustard1 bunch
Kale (optional)1.5 cups
Heavy Cream1 cup
Prepared Horseradish1.5 tsps
Lemon Juice1 tsp
White Sugar1
SaltDirections:
1
Beat with a mixer to medium peaks
2
Season with salt and pepper to taste
3
Continue to beat until firm peaks form
4
Fold in the walnuts, cover and chill until you're ready to serve the roast
5
Preheat oven to 425 degrees F (220 degrees C)
6
Place meat in a roasting pan
7
Spread mustard over the meat
8
Roast at 425 degrees F (220 degrees C) for 45 minutes
9
Cover loosely with foil and continue roasting until internal temperature of roast reaches 125 degrees F (50 degrees C) for rare
10
Remove from oven keeping the foil loosely tented over the roast
11
Let stand 30 minutes
12
Transfer to a platter and garnish with kale, if desired
13
In a separate medium bowl, combine the cream, horseradish, lemon juice and sugar