Christmas Dinner Recipes from Razzle Dazzle Recipes
Standing Rib Roast With Horseradish Mousseline Sauce Recipe
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Standing Rib Roast With Horseradish Mousseline Sauce

1/4 cup chopped fresh parsley
4 teaspoons grated lemon peel
2 teaspoons dried thyme
4 juniper berries, crushed
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper
4 dashes hot pepper sauce
1/2 cup olive oil
2 tablespoons fresh lemon juice
4-5 pound standing rib roast, preferably prime.

In a small blender or food processor, combine parsley, lemon peel, thyme, juniper berries, garlic, pepper & hot pepper sauce. Pulse a few times. Add olive oil in a thin stream with blender or food processor running. Add the lemon juice and turn off.

Have the butcher remove bones, but tie them back onto roast. Rub above mixture all over the roast Cover with plastic wrap, refrigerate for 24 hours.

Bring the roast to room temperature.

Preheat oven to 500

Stand on ribs in a heavy large roasting pan. Roast for 15 min, reduce heat to 350.

Continue roasting 15 more min per lb for rare, 20 min per lb for medium, or 25 min per lb. for well done.

Let stand 10 min before carving. Serve with sauce.

Serves 6

Horseradish Mousseline Sauce

3 egg yolks
1 tablespoon fresh lemon juice
Salt and white pepper to taste
1/2 cup unsalted butter
3/4 c. well chilled whipping cream, whipped
1-2 tablespoons prepared horseradish

Combine yolks, lemon juice, salt & pepper in blender and mix just until blended.

In a small saucepan melt butter, bring to bubbling point.

With machine running, add bubbling butter in a slow stream. Transfer to bowl, fold in whipped cream. Mix in the horseradish to taste.

Rare: 115
Med. rare: 120
Medium: 130
Medium well: 145
Well: 155-160

  

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