ROAST BEEF WITH HORSERADISH JUS Given a choice, I’d choose this meat over almost any others that are served around the holidays. It’s dead simple to prepare and so long as it’s not over cooked, comes out juicy and tender. The temperature I’ve given is for a rare roast - which is how it tastes best. If this isn’t to your liking, you’ll need to plan on cooking it for longer.
INGREDIENTS For the Roast For the Horseradish Jus − 1 tablespoon coarse sea salt − Pan drippings from the roast − 2 tablespoons freshly ground − 2 purple onions, peeled and sliced black pepper − 1 cup red wine − 7 garlic cloves − 2 cups broth − 5 tablespoons fresh rosemary − 1 inch horseradish root or 1 tablespoon leaves prepared horseradish paste − 1 tablespoon fresh thyme leaves − Salt and pepper − 5 tablespoons fresh parsley leaves − 4-6 pound rib roast − ¼ cup olive oil INSTRUCTIONS 1. Combine the salt, pepper, garlic, rosemary, thyme, and parsley on a cutting board. Mince to chop the herbs and garlic and combine until very fine.
2. Add the roast to a large baking dish. Drizzle it with olive oil. Pour the spices and herbs over the top and use your hands to completely cover the roast with the mixture.
3. Cover the roast with plastic wrap and let marinate for two hours at room temperature. The roast can also be left to marinade in the refrigerator but should be brought to room temperature before putting it in the oven.
4. Preheat the oven to 475 degrees.
5. Bake the roast in a baking pan, fat side up, for 20 minutes.
6. Turn the temperature of the oven to 275 degrees and continue to roast until a meat thermometer in the middle of the roast measures 120 degrees, about 1½ hours.
7. Remove the roast from the oven, use a piece of aluminum foil to tent over the roast, and let it rest for at least 20 minutes.
8. While the meat roast, pour the drippings from the pan into a saucepan. Add in the onions and sauté for 5-10 minutes, until they turn soft and translucent.
9. Add in the wine and deglaze the pan. Simmer for 3 minutes.
10. Add in the broth and horseradish. Simmer for an additional 5 minutes. Season to taste with salt and pepper.
11. To serve, slice the roast beef thin and spoon the horseradish jus over the
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