Robust Certified Angus Beef® Bone-In Rib
Recipe - ShopRite Corporate
Robust Certified Angus Beef® Bone-In Rib
Prep Time15 Minutes
Servings9
Cook Time150 Minutes
Ingredients
Certified Angus Beef® Bone-In Rib Roast, 3-Bone
1 tablespoon whole coriander seeds
1 tablespoon mustard seeds
2 teaspoons caraway seeds
2 tablespoons kosher Salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon coarse ground peppercorn
2 teaspoons red pepper flakes
1 cup sour cream
1/3 cup Bowl & Basket Prepared Horseradish (not horseradish sauce)
2 tsp Bowl & Basket Dijon mustard
1 shallot (to yield 1 tablespoon finely minced shallot)
1 bunch chives (to yield 1 tablespoon finely minced chives)
1 lemon to yield 1 teaspoon fresh lemon juice
Heavy cream (as needed)
Directions
Rib Roast:
- Combine coriander, mustard seed and caraway seeds in a heavy-duty zipper-locking bag; place on a cutting board. Using a meat mallet or rolling pin, crack seeds until all have been coarsely broken. Combine with remaining spices.
- Rub the entire ribeye roast with seasoning blend and wrap tightly in plastic; refrigerate overnight.
- Preheat oven to 325°F. Place roast in a shallow roasting pan with a rack, fat-side down. Roast, uncovered, for 90 minutes.
- Flip roast so that fat side is now up and increase temperature to 375. Continue roasting approximately 45 minutes to 1 hour or until internal temperature reaches 125°F for a deep pink interior.
Horseradish Cream Sauce:
- In a medium mixing bowl whisk together all sauce ingredients. Taste; season with salt and pepper. Thin with a little heavy cream if needed. Chill until ready to serve.
15 minutes
Prep Time
150 minutes
Cook Time
9
Servings
Shop Ingredients
Makes 9 servings
Certified Angus Beef Center Cut Rib Roast - 2 Rib Order Minimum
On Sale!
$41.97 avg/ea was $48.97 avg/ea$14.99/lb
Not Available
McCormick Yellow Mustard Seed, 1.4 oz
$5.79$4.14/oz
McCormick Caraway Seed, 0.9 oz
$5.99$6.66/oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz
On Sale! Limit 4
$3.49 was $4.99$0.13/oz
Pereg Granulated Garlic, 5.30 oz
$5.99$1.13/oz
Pereg Granulated Onion, 4.25 oz
$5.99$1.41/oz
Bowl & Basket Specialty Rainbow Mixed Peppercorns Grinder, 2.45 oz
$3.49$1.42/oz
Badia Crushed Red Pepper, 12 oz
$6.99$0.58/oz
Bowl & Basket Light Sour Cream, 16 oz
$1.99$0.12/oz
Reese Prepared Horseradish, 6.5 oz
On Sale! Limit 4
$2.30 was $3.29$0.35/oz
Grey Poupon Dijon Mustard, 10 oz
$3.69$0.37/oz
Bowl & Basket Shallots, 1 oz
$0.79$0.79/oz
Litehouse Freeze Dried Chives, 0.25 oz
On Sale!
$5.49 was $5.99$21.96/oz
Bagged Lemons, 2 pound
On Sale!
$5.98 avg/ea was $7.98 avg/ea$2.99/lb
Bowl & Basket Heavy Whipping Cream, one pint
$3.99$3.99/pt
Directions
Rib Roast:
- Combine coriander, mustard seed and caraway seeds in a heavy-duty zipper-locking bag; place on a cutting board. Using a meat mallet or rolling pin, crack seeds until all have been coarsely broken. Combine with remaining spices.
- Rub the entire ribeye roast with seasoning blend and wrap tightly in plastic; refrigerate overnight.
- Preheat oven to 325°F. Place roast in a shallow roasting pan with a rack, fat-side down. Roast, uncovered, for 90 minutes.
- Flip roast so that fat side is now up and increase temperature to 375. Continue roasting approximately 45 minutes to 1 hour or until internal temperature reaches 125°F for a deep pink interior.
Horseradish Cream Sauce:
- In a medium mixing bowl whisk together all sauce ingredients. Taste; season with salt and pepper. Thin with a little heavy cream if needed. Chill until ready to serve.