Mustard-Coated Rib Roast With Horseradish Sauce

This Mustard-Coated Rib Roast is the ultimate centerpiece for a Sunday dinner or holiday feast. The beef rib roast is generously coated in a savory blend of Dijon mustard, fresh garlic, and aromatic herbs like oregano and thyme, creating a delicious, golden crust as it roasts. The meat remains tender and juicy inside, offering rich, beefy flavors that pair perfectly with the sharp, creamy kick of the accompanying horseradish sauce. It is an elegant yet approachable dish that impresses guests without requiring complex techniques. Perfect for special occasions when you want to serve something hearty and memorable, this recipe brings a classic European flair to your table with every bite.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 62.5

Dietary: Gluten-free

Description

This Mustard-Coated Rib Roast is the ultimate centerpiece for a Sunday dinner or holiday feast. The beef rib roast is generously coated in a savory blend of Dijon mustard, fresh garlic, and aromatic herbs like oregano and thyme, creating a delicious, golden crust as it roasts. The meat remains tender and juicy inside, offering rich, beefy flavors that pair perfectly with the sharp, creamy kick of the accompanying horseradish sauce. It is an elegant yet approachable dish that impresses guests without requiring complex techniques. Perfect for special occasions when you want to serve something hearty and memorable, this recipe brings a classic European flair to your table with every bite.

Ingredients

4 Lb. Beef Rib Roast (bone-in), fat trimmed to 1/8-inch thick
2 tbsp Dijon mustard
1 tbsp Paprika
1 tbsp Coarse salt
1 tbsp Crushed black peppercorns
1 tbsp Dried oregano, crumbled
1 tbsp Dried thyme, crumbled
2 tsp Celery seeds
1 tsp Cayenne pepper
2 tbsp Grated onion
2 Garlic cloves, pressed

Directions

1
Preheat the oven to 425&# 194;Â°F (220ÃÂ°C).
2
In a small bowl, combine the Dijon mustard, paprika, salt, crushed black peppercorns, dried oregano, dried thyme, celery seeds, cayenne pepper, grated onion, and pressed garlic cloves to form a thick paste.
3
Pat the beef rib roast dry with paper towels and ensure the fat cap is trimmed to about 1/8-inch thick.
4
Rub the mustard-herb mixture all over the roast, ensuring an even coat on all sides, including the top fat cap.
5
Place the roast on a rack set inside a roasting pan.
6
Roast in the preheated oven for 15 minutes to sear the exterior.
7
Reduce the oven temperature to 325ÃÂ°F (165ÃÂ°C) and continue roasting for approximately 2 to 2.5 hours, or until the internal temperature reaches 130ÃÂ°F (54ÃÂ°C) for medium-rare.
8
Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for 20 minutes before slicing.
9
Serve the sliced roast with the prepared horseradish sauce on the side.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 62.5kcal

% Daily Value *
Total Fat 3.8g6%
Saturated Fat 1.5g8%
Cholesterol 19.5mg7%
Sodium 18.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the horseradish sauce, mix prepared horseradish with sour cream, a squeeze of lemon juice, and a pinch of salt to taste.

Use a meat thermometer to check doneness accurately. The internal temperature will rise about 5-10 degrees during the resting period.

Allow the roast to rest for the full 20 minutes to ensure the juices redistribute throughout the meat, resulting in a more tender slice.

If you prefer a more intense spice profile, increase the cayenne pepper or add fresh cracked black pepper to the rub.

Keywords: beef, rib roast, mustard, horseradish sauce, roast beef, garlic, herbs, holiday dinner, special occasion, oven roasted, dijon, thyme, oregano, pepper, paprika

Read it online: https://www.chefs-mate.com/recipe/mustard-coated-rib-roast-with-horseradish-sauce/