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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Let the beef roast stand at room temperature for about 1 hour. | 2. In a nonreactive bowl, combine the heavy cream and sour cream and whisk until smooth. | 3. Add the lemon juice, salt, pepper and horseradish and whisk until blended. | 4. Cover and refrigerate until ready to serve. | 5. Position a rack in the bottom of an oven and preheat to 350°F. | 6. In a small sauté pan over medium heat, warm 2 Tbs of the olive oil. | 7. Add the garlic and fry, stirring constantly, until golden, 1 to 2 minutes. | 8. Remove the pan from the heat and immediately skim the garlic from the oil, reserving the garlic. | 9. Season the beef generously with salt and pepper and rub the fried garlic over the roast. | 10. Set the beef on a rack in a roasting pan and roast until an instant-read thermometer inserted into the center of the meat registers 125°F for very rare to rare, 1 3/4 to 2 hours; or 130°F to 135°F for medium-rare to medium, 2 1/4 to 2 3/4 hours. | 11. Transfer the roast to a carving board, tent loosely with aluminum foil and let rest for 20 minutes before carving. | 12. (The roast will continue to cook as it rests, so you can remove it from the oven 3 to 4 degrees below the desired temperature). Meanwhile, in a medium saucepan over medium-high heat, warm the remaining 2 Tbs oil. | 13. Add the carrots, celery and leek, and sauté until tender and golden, 6 to 8 minutes. | 14. Add 4 cups of the stock and the thyme sprigs, bring to a simmer and reduce the heat to low. | 15. Simmer until the liquid is reduced by half, about 1 hour. | 16. After removing the roast from the pan, set the pan over medium heat, pour in the remaining 1 cup stock and whisk to scrape up any browned bits. | 17. Pour the pan juices into the simmering broth, add the chopped thyme and simmer for 10 minutes. | 18. Strain the sauce through a fine-mesh sieve set over a bowl. | 19. Skim the fat, adjust the seasonings with salt and pepper, and transfer to a sauceboat or pitcher. | 20. Carve the beef into 1/2-inch-thick slices and pass the sauce and the horseradish cream alongside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib roast	8	lbs	boneless	1596.6470000000002	251.8348	103.7821	14.8778
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
lemon	1			1.2808	0.4116	0.0486	0.0132
salt black pepper			ground	-	-	-	-
horseradish	1/2	cup	grated	57.6	13.548	1.416	0.828
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
carrot	2		chopped	59.04	13.7952	1.3392	0.3456
celery	3	stalks	chopped	30.72	5.7024	1.3248	0.3264
leek	1		chopped rinsed	54.29	12.5935	1.335	0.267
beef stock	5	cups	unsalted	856.8	93.366	31.625999999999998	40.446
thyme	4	sprigs		0.8079999999999999	0.1956	0.0445	0.0134
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.