Serves 1
Directions
- 1Start with a rib roast that has the best marbling you can find.
- 2If bone-in, carefully remove the bones.
- 3If there is a thicker seam of silver skin over the top, remove it.
- 4Tie up the roast so the cap doesn't peel backwards and so it cooks evenly.
- 5Apply Montreal steak seasoning or any coarse rub to the roast and the bones.
- 6Let the roast dry brine.
- 7The next day, apply the herb horseradish paste to the roast.
- 8Get it in a 250 F oven.
- 9In the meantime, whip up a quick horseradish sauce.
- 10Once the roast hits 123 F, pull it from the oven.
- 11Let it rest for 30 minutes.
- 12Put it back in a 550 F oven to sear.
Ingredients
- rib roast
- Montreal steak seasoning or any coarse rub
- herb horseradish paste
- horseradish sauce
Equipment
oven
Tips
- If bone-in, carefully remove the bones to increase surface area for bark.
- Tie up the roast so the cap doesn't peel backwards and for even cooking.
- Let the roast dry brine after applying the first layer of seasoning.
- After pulling the roast from the oven, let it rest for 30 minutes before searing.
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