Standing 1855 Black Angus Rib Roast with Horseradish Crust, Sour Cream Mashed Potatoes and Brussels Sprouts

Standing 1855 Black Angus Rib Roast with Horseradish Crust, Sour Cream Mashed Potatoes and Brussels Sprouts

Makes 4-8 Servings

Ingredients

11855 Black Angus Rib Roast 6-8 lbs. (4 ribs)

Crust

¾ cupDijon mustard
⅓ cupprepared horseradish
1 cupdried breadcrumbs
2 tbsp. eachchopped rosemary and thyme
6 clovesgarlic, put thru a press
1 tbsp.salt
1 tsp.fresh milled black pepper

Sauce

1 cupprepared horseradish
1 cupsour cream
3 lbs.chef potatoes (boiling) washed, peeled
1 tsp.fresh lemon juice
¼ tsp.Worcestershire sauce
2 cupshalf & half
½ - ¾ cupsour cream
1 ½ lbs.Brussels sprouts, halved
to tastesalt, black pepper
¼ lb./8 tbsp.butter
1 largewhite onion, peeled, cut in half and sliced ⅛" thick slices

Instructions

Preheat oven to 350 degrees F. Mix all the ingredients for the crust, and rub all over the roast. Place roast in a roasting pan, fat side up, and roast for about one hour until lightly browned. At this point, start to check the roast for doneness 115-120 degrees F for rare, 120-125 degrees F for medium-rare, 125-130 degrees F for medium. Remove roast, tent with foil and rest for at least 30 minutes.

Meanwhile, prepare the mashed potatoes by boiling potatoes tender, draining, mashing. Heat half and half with butter, and add to the mashed potato. Then fold in sour cream. Season with salt. Blanch the Brussels sprouts in boiling, salted water until crisp tender. Drain and saute them in a large saute pan with a bit of butter or olive oil. As they start to brown, add the sliced white onions, and stir from time to time. As the onions become wilted but not brown, remove sprouts from heat and season salt/pepper. Combine all ingredients for the sauce. Carve roast into thick or thin slices as desired and accompany with sauce, mashed potatoes and Brussels sprouts family style.