Honey ham, turkey and roast chicken took center stage on holiday tables. But if you really want a star dish, consider a wonderful standing rib roast.
One of our favorite recipes is by David Burtka Horseradish, Herb and Salt Crusted Standing Rib Roast from his book “Life is a party: deliciously doable recipes to make every day a party.”
The actor and chef says home chefs of all skill levels can approach a roast. “It sounds really intimidating, but it’s not,” he told USA TODAY. And it’s perfect for the holidays because it’s not something most people cook often.
“It’s special…it’s a bigger, taller, more expensive kind of meat,” Burtka says.
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David Burtka’s Horseradish, Herb and Salt Crusted Standing Rib Roast
Makes: 1 roast
Ingredients:
For the roast:
- ¼ cup packed fresh rosemary leaves
- 2 tablespoons packed fresh thyme leaves
- ¼ cup whole black peppercorns
- 8 garlic cloves
- ½ cup prepared horseradish, drained, liquid reserved
- 6 large egg whites
- 8 cups kosher salt
- 1 standing rib roast (4 bones) (about 7 pounds)
For the creamy horseradish sauce:
- 1½ cup fresh cream or sour cream
- ½ cup prepared horseradish, well drained
- 1 tablespoon of champagne vinegar
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh chives
Instructions:
- In food processor, combine rosemary, thyme, peppercorns, garlic, horseradish and egg whites and pulse until almost smooth, about 30 seconds; Transfer to a large bowl. Add the salt and use your hands to stir until well blended; if a spoonful of the mixture squeezed into the palm of your hand holds together like wet sand, the mixture is ready. Alternatively, stir in a tablespoon of the reserved horseradish liquid a little at a time until the mixture comes together.
- Place the rib roast in a large roasting pan, fat side up. Pat the herb salt evenly over the top and sides of the roast in a ¼-inch-thick layer, making sure to build up the salt around the base of the roast so it’s completely sealed. Cover with foil or plastic wrap and refrigerate for at least 2 hours and up to overnight.
- Take the roast out of the fridge and let it sit at room temperature for 1 hour. Preheat the oven to 325°F.
- Cook the roast for 20 minutes per pound for a medium-rare (125°F) roast, about 2 hours 20 minutes for a 7-pound roast (the salt crust may crack, that’s okay). Remove from the oven and let rest for 30 minutes.
- Meanwhile, prepare the creamy horseradish sauce. In a medium bowl, whisk together the crème fraîche, horseradish, vinegar and a big pinch of salt and pepper. Stir in the chives and transfer the sauce to a serving bowl.
- Use a meat mallet or other heavy kitchen tool to crack open the salt crust and discard the crust. Cut the meat off the bones and slice thinly across and against the grain. Arrange the slices of meat on a serving platter and serve with the horseradish sauce on the side.
Excerpt from LIFE IS A PARTY: Deliciously Doable Recipes to Make Every Day a Party. Copyright © 2019 by David Burtka, Inc. Reprinted with permission from Grand Central Publishing. All rights reserved.
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source : https://folobooks.com/
