Robust Certified Angus Beef® Bone-In Rib Robust Certified Angus Beef® Bone-In Rib
Robust Certified Angus Beef® Bone-In Rib
Robust Certified Angus Beef® Bone-In Rib
Logo
Recipe - ShopRite of Essex Green
Robust Certified Angus Beef Bone-In Rib
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:

  1. 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.
  2. Rub the entire ribeye roast with seasoning blend and wrap tightly in plastic; refrigerate overnight.
  3. Preheat oven to 325°F. Place roast in a shallow roasting pan with a rack, fat-side down. Roast, uncovered, for 90 minutes.
  4. 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:

  1. 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® Bone-In Rib Roast, 3-Bone
Certified Angus Beef Rib Roast, Center Cut, 1 RIB, 2.75 pound
Certified Angus Beef Rib Roast, Center Cut, 1 RIB, 2.75 pound
$48.10 avg/ea$17.49/lb
1 tablespoon whole coriander seeds
Morton & Bassett Coriander Seed    , 1.2 oz
Morton & Bassett Coriander Seed , 1.2 oz
$8.49$7.08/oz
1 tablespoon mustard seeds
McCormick Yellow Mustard Seed, 1.4 oz
McCormick Yellow Mustard Seed, 1.4 oz
$5.79$4.14/oz
2 teaspoons caraway seeds
McCormick Caraway Seed, 0.9 oz
McCormick Caraway Seed, 0.9 oz
$5.99$6.66/oz
2 tablespoons kosher Salt
Badia Kosher Salt, 8 oz
Badia Kosher Salt, 8 oz
$3.49$0.44/oz
1 tablespoon granulated garlic
McCormick Granulated Garlic, 26 oz
McCormick Granulated Garlic, 26 oz
$14.99$0.58/oz
1 tablespoon granulated onion
Badia Onion Granulated 20 oz (1.25 lbs)
Badia Onion Granulated 20 oz (1.25 lbs)
$8.99$0.45/oz
1 tablespoon coarse ground peppercorn
Bowl & Basket Specialty Rainbow Mixed Peppercorns Grinder, 2.45 oz
Bowl & Basket Specialty Rainbow Mixed Peppercorns Grinder, 2.45 oz
$3.49$1.42/oz
2 teaspoons red pepper flakes
McCormick Crushed Red Pepper, 2.62 oz
McCormick Crushed Red Pepper, 2.62 oz
$4.49$1.71/oz
1 cup sour cream
Bowl & Basket Natural Sour Cream, 16 oz
Bowl & Basket Natural Sour Cream, 16 oz
$1.99$0.12/oz
1/3 cup Bowl & Basket Prepared Horseradish (not horseradish sauce)
Reese Prepared Horseradish, 6.5 oz
Reese Prepared Horseradish, 6.5 oz
On Sale! Limit 4
$2.30 was $3.29$0.35/oz
2 tsp Bowl & Basket Dijon mustard
Grey Poupon Dijon Mustard, 10 oz
Grey Poupon Dijon Mustard, 10 oz
$4.39$0.44/oz
1 shallot (to yield 1 tablespoon finely minced shallot)
Bowl & Basket Shallots, 6 oz
Bowl & Basket Shallots, 6 oz
$2.49$0.42/oz
1 bunch chives (to yield 1 tablespoon finely minced chives)
Litehouse Freeze Dried Chives, 0.25 oz
Litehouse Freeze Dried Chives, 0.25 oz
$5.99$23.96/oz
1 lemon to yield 1 teaspoon fresh lemon juice
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each
$0.83
Heavy cream (as needed)
Bowl & Basket Heavy Whipping Cream, one pint
Bowl & Basket Heavy Whipping Cream, one pint
$3.99$3.99/pt

Directions

 

Rib Roast:

  1. 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.
  2. Rub the entire ribeye roast with seasoning blend and wrap tightly in plastic; refrigerate overnight.
  3. Preheat oven to 325°F. Place roast in a shallow roasting pan with a rack, fat-side down. Roast, uncovered, for 90 minutes.
  4. 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:

  1. 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.