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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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Directions: Preheat oven to 425 degrees. Place beef in roasting pan. Spread 3 tablespoons mustard over beef. Roast 45 mintues. Cover loosely with foil; continue reoating until meat thermometer inserted straight dwon from top into center registers 125 degrees for rare, about 1 hour 5 minutes. Remove from oven. Loosely tent foil over roast. Let stand 30 minutes.
Transfer to platter. Garnish with kale, if desired. Serve, passing additional mustard and horseradish sauce, if desired.
| Ingredients:
8 beef rib roast w. bones (cut from small end)
3 Tablespoon(s) prepared hot English mustard |
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Sage Roasted New Potatoes
2 Pound(s) small red new potatoes
2 1/2 Tablespoon(s) olive oil
1 salt
1 fresh sage |
Directions:
Preheat oven to 350 degrees. Place potatoes in 8-inch square baking dish. Drizzle 2 tablespoons oil over; toss to coat. Sprinkle with salt. Mince 2 sage leaves and sprinkle over potatoes. Crush 5-6 sage sprigs. Place in dish. Drizzle remaining 1/2 tablespoon oil over potatoes. Bake
until potato skins are crisp and centers are tender, stirring occasionally, about 1 hour 20 minutes. Transfer to platter and serve.
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English Pub Mustard
32 Tablespoon(s) dry mustard
1 Cup(s) brown sugar, firmly packed
2 salt
1/2 Teaspoon(s) tumeric
1 1983/10000 Cup(s) flat ale or beer |
Directions:
Combine mustard, brown sugar, salt and tumeric in processor or blender and mix well. With machine running, add beer through feed tube in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down sides of work bowl. (Add up to 2 ounces more beer if needed.) Transfer to jar with tight-fitting lid. Store in cool, dark place.
Makes 2 cups.
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