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Herbed Roast Beef w/ Horseradish Sauce

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Appetizer
Recipe Preparation Level: easy

    Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding

    1 3-rib standing rib roast (about 7 lbs, 3.2 Kg)
    1/4 cup (60 ml) Dijon-style mustard
    3 cloves garlic, finely chopped
    3/4 cup (180 ml) chopped fresh parsley
    2 Tbs (30 ml) olive oil
    2 tsp (10 ml) dried thyme
    2 tsp (10 ml) dried rosemary
    Salt and freshly ground pepper to taste

    For best results, age the beef for 4 to 7 days. Unwrap the roast, dry
    it thoroughly with paper towels, and place it on a wire rack set over
    a pan lined with paper towels. Refrigerate uncovered for 4 to 7 days.
    Before cooking, trim off any parts that are completely dehydrated.

    Whether you age the beef or not, allow the roast to sit at room
    temperature for 3 to 4 hours before cooking. Tie segments of cooking
    twine around the roast, between and parallel to the ribs, to prevent
    the outer layer of meat from separating from the rest of the roast
    during cooking. Place the roast rib-side down on a wire rack in a
    large roasting pan. Spread the top and sides with the mustard.
    Combine the remaining ingredients and spread over the mustard. Place
    in a preheated 200F (95C) oven until the internal temperature reaches
    130F (55C) for medium-rare, about 3 1/2 hours, or 30 minutes per
    pound. Remove from the oven and let stand 30 to 60 minutes before
    serving. Reserve the drippings for the Yorkshire pudding.

    To carve, stand the roast up so the bones are pointing upward. Remove
    the twine and slide a long carving knife along the ribs to separate
    the meat from the bones. Place cut-side down and cut across the grain
    into thick slices. Serves 6 to 8.

    Horseradish Sauce

    1 cup (250 ml) sour cream
    3 Tbs (45 ml) prepared horseradish, or to taste
    1 Tbs (15 ml) Dijon-style mustard
    Salt and freshly ground pepper to taste

    Combine all ingredients and refrigerate at least 1 hour before
    serving. Makes about 1 1/4 cups (310 ml).

    Yorkshire Pudding

    2 eggs
    1 cup (250 ml) all-purpose flour
    1 cup (250 ml) milk
    1/2 tsp (2 ml) salt
    2 Tbs (30 ml) beef drippings

    Combine the egg, flour, milk, and salt in an electric blender.
    Process at high speed for 2 to 3 seconds. Turn off the machine and
    scrape down the sides of the jar. Blend for 40 seconds. To make by
    hand, beat the eggs and salt until frothy. Beat in the flour
    gradually, followed by the milk. Refrigerate for at least 1 hour.
    Heat the beef drippings in a large roasting pan (you may use the one
    the roast was cooked in after removing the rest of the drippings) over
    moderate heat until the drippings are hot and begin to bubble. Beat
    the batter briefly and pour into the hot roasting pan. Place in a
    preheated 375F (190C) oven and bake for about 30 minutes, until the
    batter is crisp and brown and has risen up the sides of the pan. Cut
    the pudding into squares and serve immediately. Serves 6 to 8.

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