Horseradish-Crusted Rib Roast

Recipe courtesy of Publix Apron Meals

Serves 8

4 carrots 

2 medium onions

1 (24 oz) bag baby potatoes

8 celery ribs

2 tbs olive oil

1 Beef Standing Rib Roast (4-5 lb)

1 tsp Kosher salt

3 sprigs fresh rosemary

3/4 cup Horseradish Sauce

1 1/2 tsp Worcestershire sauce

1/4 tsp pepper

Preheat oven to 475 F.  Peel carrots, remove ends and skin from onion; cut both into 1-inch pieces.  Cut potatoes and celery into 1-inch pieces.  Combine all vegetables and olive oil in a large bowl, stirring until evenly coated; transfer to medium-size roasting pan.  Season roast on all sides with salt.  Place roast on rack arranged over vegetables.  Place roast in oven and immediately reduce heat to 325 F.  Bake 1 hour.

Meanwhile, remove rosemary leaves from stems and chop leaves very finely; combine in small bowl with horseradish sauce, Worcestershire sauce, and pepper; set aside.  

Remove roast from oven.  Coat roast with horseradish mixture.  Bake 1 1/2 to 2 hours or until internal temperature reaches 145 F (medium-rare) up to 170 F (well-done) depending on your liking.  Transfer roast to cutting board; and let stand 10-15 minutes before slicing.  Transfer vegetables to serving dish.  Slice roast and serve.