Rib Roast with a Horseradish Crust

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Dinner

35 minutes

90 minutes

8

    • 3 lb
      1.5 kg
      Canadian Pork Rib Roast, bone-in or boneless
    • 2 cups
      500 mL
      fresh bread crumbs
    • 3 Tbsp
      45 mL
      melted butter
    • 1 Tbsp
      15 mL
      minced garlic
    • 1/2 tsp
      2 mL
      salt
    • 1 tsp
      5 mL
      ground black pepper
    • 1/4 cup
      50 mL
      bottled horseradish sauce
    • 1 Tbsp
      15 mL
      Dijon mustard
    • 1 cup
      250 mL
      red wine
    • 2 cups
      500 mL
      reduced sodium chicken or beef stock
    • 2 Tbsp
      25 mL
      grainy mustard
    • 2 Tbsp
      25 mL
      cold butter, in cubes

Directions

Score thin layer of fat on top side of roast in a criss-cross pattern. Combine bread crumbs, butter, garlic, salt and pepper. Cook in a skillet over medium heat until lightly browned, stirring continuously; combine with horseradish. Rub mustard over top and sides of roast. Press breadcrumb mixture into mustard. Roast at 325°F (160°C) for about 90 minutes, or until internal temperature registers 155-160°F (68-71°C). Cover loosely and let rest 10 minutes. De-glaze pan with wine, scraping up brown bits. Bring to a full boil. Add stock and reduce by half. (Be sure to use reduced sodium or home-made stock or bouillon; regular commercial bouillon will make the sauce too salty.) Whisk in mustard and cold butter. Strain, check seasoning, and serve with carved pork.

Optional: Add roasting vegetables of choice (potatoes, peppers, parsnips, carrots, etc.) to pan before roasting. Toss with olive oil and seasoning beforehand.


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