Robust Certified Angus Beef Bone-In Rib Roast

Robust Certified Angus Beef® Bone-In Rib

Recipe - ShopRite of Bruckner Blvd

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

Servings

Shop Ingredients

Makes 9 servings

Certified Angus Beef® Bone-In Rib Roast, 3-Bone

Certified Angus Beef Rib Roast, Center Cut, 1 RIB, 2.75 pound

Add Certified Angus Beef Rib Roast, Center Cut, 1 RIB, 2.75 pound to Favorites.Add Certified Angus Beef Rib Roast, Center Cut, 1 RIB, 2.75 pound to Favorites.

$48.10 avg/ea$17.49/lb

1 tablespoon whole coriander seeds

McCormick Gourmet Organic Coriander Seed, 0.87 oz

Add McCormick Gourmet Organic Coriander Seed, 0.87 oz to Favorites.Add McCormick Gourmet Organic Coriander Seed, 0.87 oz to Favorites.

$6.99$8.03/oz

1 tablespoon mustard seeds

McCormick Yellow Mustard Seed, 1.4 oz

Add McCormick Yellow Mustard Seed, 1.4 oz to Favorites.Add McCormick Yellow Mustard Seed, 1.4 oz to Favorites.

$5.79$4.14/oz

2 teaspoons caraway seeds

McCormick Gourmet Organic Caraway Seed, 1.62 oz

Add McCormick Gourmet Organic Caraway Seed, 1.62 oz to Favorites.Add McCormick Gourmet Organic Caraway Seed, 1.62 oz to Favorites.

$5.99$3.70/oz

2 tablespoons kosher Salt

Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz

Add Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz to Favorites.Add Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz to Favorites.

$6.49$0.25/oz

1 tablespoon granulated garlic

McCormick Granulated Garlic, 26 oz

Add McCormick Granulated Garlic, 26 oz to Favorites.Add McCormick Granulated Garlic, 26 oz to Favorites.

$16.49$0.63/oz

1 tablespoon granulated onion

Badia Onion Granulated 20 oz (1.25 lbs)

Add Badia Onion Granulated 20 oz (1.25 lbs) to Favorites.Add Badia Onion Granulated 20 oz (1.25 lbs) to Favorites.

$9.49$0.47/oz

1 tablespoon coarse ground peppercorn

Bowl & Basket Specialty Rainbow Mixed Peppercorns Grinder, 2.45 oz

Add Bowl & Basket Specialty Rainbow Mixed Peppercorns Grinder, 2.45 oz to Favorites.Add Bowl & Basket Specialty Rainbow Mixed Peppercorns Grinder, 2.45 oz to Favorites.

$3.49$1.42/oz

2 teaspoons red pepper flakes

McCormick Crushed Red Pepper, 1.5 oz

Add McCormick Crushed Red Pepper, 1.5 oz to Favorites.Add McCormick Crushed Red Pepper, 1.5 oz to Favorites.

$3.99$2.66/oz

1 cup sour cream

Bowl & Basket Light Sour Cream, 16 oz

Add Bowl & Basket Light Sour Cream, 16 oz to Favorites.Add Bowl & Basket Light Sour Cream, 16 oz to Favorites.

$2.99$0.19/oz

1/3 cup Bowl & Basket Prepared Horseradish (not horseradish sauce)

Black Bear Traditional Horseradish Sauce, 12 oz

Add Black Bear Traditional Horseradish Sauce, 12 oz to Favorites.Add Black Bear Traditional Horseradish Sauce, 12 oz to Favorites.

$3.49$0.29/oz

2 tsp Bowl & Basket Dijon mustard

Grey Poupon Dijon Mustard, 8 oz

Add Grey Poupon Dijon Mustard, 8 oz to Favorites.Add Grey Poupon Dijon Mustard, 8 oz to Favorites.

$4.79$0.60/oz

1 shallot (to yield 1 tablespoon finely minced shallot)

Bowl & Basket Shallots, 6 oz

Add Bowl & Basket Shallots, 6 oz to Favorites.Add Bowl & Basket Shallots, 6 oz to Favorites.

$2.49$0.42/oz

1 bunch chives (to yield 1 tablespoon finely minced chives)

Litehouse Freeze Dried Chives, 0.25 oz

Add Litehouse Freeze Dried Chives, 0.25 oz to Favorites.Add Litehouse Freeze Dried Chives, 0.25 oz to Favorites.

$5.99$23.96/oz

1 lemon to yield 1 teaspoon fresh lemon juice

Lemon 1 ct, 1 each

Add Lemon 1 ct, 1 each to Favorites.Add Lemon 1 ct, 1 each to Favorites.

$0.83

Heavy cream (as needed)

Bowl & Basket Heavy Whipping Cream, one pint

Add Bowl & Basket Heavy Whipping Cream, one pint to Favorites.Add Bowl & Basket Heavy Whipping Cream, one pint to Favorites.

$5.19$5.19/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.