4.5
2 ratings

Christmas Rib Roast

Beef. It's what's for dinner.
Jacqui Wedewer/The Daily Meal

This recipe, courtesy of the beef experts at "Beef. It's What's For Dinner," proves that making a roast for the holidays or a large dinner party shouldn't be intimidating. Follow along with the video above as meat scientist Bridget Wasser explains the ins and outs of preparing your meat for cooking. Serve with the horseradish sauce and roasted fennel as instructed below, or just keep it simple with a side of roasted vegetables of your choice.

Ready in
3 h 20 m
20 m
(prepare time)
3 h
(cook time)
8
Servings
162
Calories Per Serving

Ingredients

For the rib roast

  • 1 beef ribeye roast bone-in (2-4 ribs), chine bone removed
  • 2 Tablespoons coarsely ground mixed peppercorns (black, white, green and/or pink)
  • 1 Tablespoon minced garlic
  • 2 Teaspoons vegetable oil
  • 3 1/2 Pounds fresh fennel bulbs (4-5)

For the horseradish sauce

  • 1/2 Cup whipping cream
  • 1 Teaspoon fresh fennel fronds, finely chopped
  • 3 Tablespoons fresh fennel bulb, finely chopped
  • 3 Tablespoons fresh horseradish, finely grated (or 2 tablespoons prepared horseradish)
  • Salt to taste

Directions

For the rib roast

Heat oven to 500° F. Combine peppercorns, garlic and vegetable oil in a small bowl; press evenly onto all surfaces of beef roast.

Place roast, fat side up, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover.

Place the roast in the oven and immediately drop the temperature to 350° F. Cook’s Tip: This increased starting temp sears your roast in the oven and is an easy alternative to browning in a pan.

Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium-rare; 2-1/2 to 3 hours for medium-doneness.

Meanwhile, trim off fronds and stems from fennel bulbs to within 1 inch of bulbs. Set aside the fronds for horseradish sauce if desired. Cut each bulb lengthwise into quarters. Place on metal baking sheet.

Drizzle with 2 tablespoons olive oil; toss gently to coat, keeping fennel pieces intact. Season with 1/2 teaspoon salt; arrange cut side down.

About 2 hours before roast is done, place fennel in lower third of oven. Roast for 1-3/4 to 2 hours or until tender and lightly browned, turning and rearranging once.

Remove roast when meat thermometer registers 135°F for medium-rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15°F to reach 145°F for medium-rare; 160°F for medium.)

Slice across the face of the roast to your desired thickness. Season with salt, as desired. Serve with horseradish sauce and roasted fennel.

 

For the horseradish sauce

Beat cream in medium bowl just until soft peaks form; do not overbeat. Add fennel bulb, horseradish, fennel fronds and salt; mix well. Cover and refrigerate until ready to serve.

Nutritional Facts
Servings8
Calories Per Serving162
Total Fat9g15%
Sugar9gN/A
Saturated4g21%
Cholesterol27mg9%
Protein5g10%
Carbs17g6%
Vitamin A138µg15%
Vitamin B60.2mg15.3%
Vitamin C26mg29%
Vitamin D16IU100%
Vitamin E2mg11%
Vitamin K129µg100%
Calcium124mg12%
Fiber7g27%
Folate (food)58µgN/A
Folate equivalent (total)58µg15%
Iron2mg10%
Magnesium42mg10%
Monounsaturated4gN/A
Niacin (B3)2mg12%
Phosphorus135mg19%
Polyunsaturated1gN/A
Potassium919mg20%
Riboflavin (B2)0.1mg9.4%
Sodium555mg23%
Water204gN/A
Zinc0.9mg7.8%