Preparation time
15 minutes
Ready in
4 hr 15 min
Chilling Time: 2 hours or overnight; Roasting Time: about 2 hours
Makes
Serves 8
Ingredients
3.15 kg Ontario Prime Rib Beef Roast (bone-in)
2 cups (500 mL) panko breadcrumbs
1/2 cup (125 mL) extra hot horseradish
1/2 cup (125 mL) minced Ontario Onion
1/3 cup (75 mL) vegetable oil
1/4 cup (50 mL) Dijon mustard
18 cloves Ontario Garlic, minced
2 tbsp (25 mL) freshly ground black pepper
2 tsp (10 mL) salt
Instructions
Place roast, rib-side down in shallow roasting pan. In medium bowl, combine breadcrumbs, horseradish, onion, oil, mustard, garlic, pepper and salt; mash together to make a paste. (Alternatively, place ingredients into food processor and pulse until a smooth paste.) Rub paste over the top and side of roast. Cover and refrigerate for 2 hours or overnight.
Place oven rack in lower third of oven. Roast meat, in 400°F (200°C) oven, rotating pan once, until meat thermometer inserted into the thickest part of roast registers 140°F (63°C) for medium-rare or 150°F (71°C) for medium, about 1-1/2 to 2 hours, about 15 minutes per lb. Note: Be careful not to let the crust burn, if it starts to get too dark, cover with a sheet of aluminum foil. Place roast on cutting board and tent with foil for 30 minutes before carving.
Nutritional Information
1 Serving:
- Protein: 54 grams
- Fat: 25 grams
- Carbohydrate: 24 grams
- Calories: 535
- Fibre: 1 grams
- Sodium: 1110 mg