Robust Certified Angus Beef® Bone-In Rib
Recipe - ShopRite of Passaic on Paulison Ave
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 Rib Roast, Center Cut, 1 RIB, 2.75 pound
$48.10 avg/ea$17.49/lb
Mi Pepito Corriander Seeds, 1.50 oz
$1.18$0.79/oz
Aurora Natural Honey Mustard Party Mix, 14.5 oz
$6.99$0.48/oz
McCormick Gourmet Organic Caraway Seed, 1.62 oz
$6.68$4.12/oz
Morton Coarse Kosher Salt, 48 oz
$4.48$0.09/oz
Mimi's Products Granulated Garlic, 16 oz
$8.68$0.58/oz
Mimi's Products Granulated Onion, 9 oz
$6.18$0.69/oz
Bowl & Basket Specialty Rainbow Mixed Peppercorns Grinder, 2.45 oz
$3.98$1.62/oz
Badia Crushed Red Pepper, 12 oz
$5.99$0.50/oz
Daisy Pure & Natural Sour Cream, 1 lb
On Sale! Limit 4
$1.99 was $2.79$0.12/oz
Woeber's Sandwich Pal Horseradish Sauce, 16 oz
On Sale! Limit 4
$2.99 was $3.39$0.19/oz
Grey Poupon Dijon Mustard, 8 oz
$3.69$0.46/oz
Bowl & Basket Shallots, 1 oz
$0.79$0.79/oz
Gourmet Garden Lightly Dried Chopped Chives, 0.35 oz
$4.99$14.26/oz
Sprite Lemon-Lime Soda, 12 fl oz, 12 count
4 for $22.00
$5.50 was $10.29$0.04/fl oz
With Price Plus Club Card
Bowl & Basket Heavy Whipping Cream, one pint
$4.48$4.48/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.