Rib Roast with Horseradish Sauce

• 3 hrs
• 10 SERVINGS
• 390 Cal
• 48 g Protein

Ingredients:

• 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
• Salt
• Roasted Fennel (recipe follows) (optional)

• 2 tablespoons coarsely ground mixed peppercorns (black, white, green and pink)
• 1 tablespoon minced garlic
• 2 teaspoons vegetable oil

• 1/2 cup whipping cream
• 3 tablespoons finely chopped fresh fennel bulb
• 3 tablespoons finely grated fresh horseradish
• 1 teaspoon finely chopped fresh fennel fronds
• 1/8 teaspoon salt

Cooking:

1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
Cook's Tip: Mixed peppercorns are sold in specialty food markets and in some supermarkets. Black peppercorns may be substituted. To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). Or, place peppercorns in a food-safe plastic bag, squeeze out the air, and seal. Use the bottom of a custard cup, a rolling pin, or the bottom of a heavy pan to crush the peppercorns.
2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
3. Prepare Roasted Fennel, if desired.
4. Meanwhile, prepare Horseradish Sauce. Beat cream in medium bowl just until soft peaks form; do not overbeat. Add fennel bulb, horseradish, fennel fronds and salt; mix well. Cover and refrigerate until ready to serve.
Cook's Tip:
Whipping cream has reached soft peaks when the beater is lifted and the cream forms a peak that gently falls to one side.
Two tablespoons prepared horseradish may be substituted for fresh horseradish. Omit salt in sauce.
Two tablespoons chopped fresh chives may be substituted for fresh fennel bulb and fronds.

5. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
6. Carve roast into slices; season with salt, as desired. Serve with horseradish sauce and roasted fennel, if desired.
   
   Roasted Fennel: Trim off and discard fronds and stems from 4 large fresh fennel bulbs (about 3-1/2 pounds) to within 1 inch of bulbs. Cut each bulb lengthwise into quarters. Place on metal baking sheet. Drizzle with 2 tablespoons olive oil; toss gently to coat, keeping fennel pieces intact. Season with 1/2 teaspoon salt; arrange cut side down. About 2 hours before roast is done, place fennel in lower third of oven. Roast for 1-3/4 to 2 hours or until tender and lightly browned, turning and rearranging once.