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Rib Roast with a Horseradish CrustPosted on May 2, 2011 by admin-F0RS3
- 3 lb1.5 kgCanadian Pork Rib Roast, bone-in or boneless
- 2 cups500 mLfresh bread crumbs
- 3 Tbsp45 mLmelted butter
- 1 Tbsp15 mLminced garlic
- 1/2 tsp2 mLsalt
- 1 tsp5 mLground black pepper
- 1/4 cup50 mLbottled horseradish sauce
- 1 Tbsp15 mLDijon mustard
- 1 cup250 mLred wine
- 2 cups500 mLreduced sodium chicken or beef stock
- 2 Tbsp25 mLgrainy mustard
- 2 Tbsp25 mLcold butter, in cubes
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.