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Ingredients

  • Rib Roast
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons Filippo Berio® Olive Oil
  • 1-1/2 tablespoons chopped fresh thyme
  • 1-1/2 tablespoons kosher salt
  • 1-1/2 teaspoons fresh ground black pepper
  • 1 (4-rib) bone-in standing rib roast (about 8 pounds)
  • Horseradish Cream
  • 1/2 cup refrigerated horseradish
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 2 teaspoons chopped fresh chives
  • Zip Sauce
  • 2 garlic cloves, minced
  • 2 teaspoons minced shallots
  • 1/2 cup (1 stick) plus 2 teaspoons Full Circle Organic unsalted butter, slightly softened
  • 1 cup Garelick Farms heavy cream
  • 1/4 cup soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon white pepper

DIRECTIONS

  1. Prepare Rib Roast: In small bowl, mix rosemary, oil, thyme, salt and pepper. Place roast, fat side up, in shallow roasting pan; rub with herb mixture. Let stand 30 minutes.
  2. Preheat oven to 450°. Roast beef 25 minutes; reduce oven temperature to 325°. Roast 2 hours longer or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil. Let stand 15 minutes; internal temperature will rise to 145° upon standing for medium-rare.
  3. Prepare Horseradish Cream: In small bowl, whisk together all ingredients except chives; stir in chives. Cover and refrigerate until ready to serve.
  4. Prepare Zip Sauce: In small saucepot, cook garlic and shallots in 2 teaspoons butter over medium heat 5 minutes or until softened, stirring occasionally. Add cream; cook 10 minutes or until reduced slightly. Stir in soy sauce, Worcestershire and pepper; whisking constantly, gradually add remaining 1/2 cup butter. Remove from heat; cover to keep warm.
  5. Slice roast and serve with sauces.

NUTRITION
  • 720 Calories
  • 55g Fat (25g Saturated)
  • 221mg Cholesteorl
  • 1204mg Sodium
  • 2g Carbohydrates
  • 0g Fiber
  • 54g Protein
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