Standing Rib Roast with Mango and Horseradish Sauce Recipe
Ingredients
| 12-lb standing rib roast of beef, chined | ||
| Olive oil | 2 Tablespoon | |
| Finely chopped fresh parsley, for garnish | ||
| MANGO AND HORSERADISH SAUCE | ||
| Ripe mango | 1 | |
| Heavy cream | 1 Cup (16 tbs) | |
| 1/4 cup prepared white horseradish | ||
| Parsley | 2 Tablespoon, finely chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wipe the beef well with paper towels.
Stand the roast in a large roasting pan, fat side uppermost.
Rub the meat all over with the olive oil, then season well.
Roast the beef in a preheated 425° oven for 1 hour, then reduce the oven temperature to 375° and continue roasting for a further 1 1/2 hours, basting the beef frequently during cooking with its drippings.
Remove the beef from the oven and allow to cool, then cover loosely with foil and refrigerate overnight.
To make the mango and horseradish sauce, carefully peel the mango and cut the flesh away from the pit.
Chop the mango flesh into small pieces.
Whip the cream until thick.
Mix the mango, horseradish, cream and parsley together, then spoon into a serving bowl.
Cover and refrigerate until ready to serve.
To serve the beef, carefully cut away the feather bones from the meat with a sharp knife, if the butcher has not already done this.
Leave the rib bones still attached.
Trim off as much fat as is possible from the meat, leaving behind just a thin layer.
Cover the fat with a thin layer of finely chopped parsley—this gives a very attractive appearance.
Place the beef on a board, rib bones down.
Carve into thin slices down to the bones, freeing the meat from the bones with the knife held horizontally against the bones.
Serve with the sauce.
Stand the roast in a large roasting pan, fat side uppermost.
Rub the meat all over with the olive oil, then season well.
Roast the beef in a preheated 425° oven for 1 hour, then reduce the oven temperature to 375° and continue roasting for a further 1 1/2 hours, basting the beef frequently during cooking with its drippings.
Remove the beef from the oven and allow to cool, then cover loosely with foil and refrigerate overnight.
To make the mango and horseradish sauce, carefully peel the mango and cut the flesh away from the pit.
Chop the mango flesh into small pieces.
Whip the cream until thick.
Mix the mango, horseradish, cream and parsley together, then spoon into a serving bowl.
Cover and refrigerate until ready to serve.
To serve the beef, carefully cut away the feather bones from the meat with a sharp knife, if the butcher has not already done this.
Leave the rib bones still attached.
Trim off as much fat as is possible from the meat, leaving behind just a thin layer.
Cover the fat with a thin layer of finely chopped parsley—this gives a very attractive appearance.
Place the beef on a board, rib bones down.
Carve into thin slices down to the bones, freeing the meat from the bones with the knife held horizontally against the bones.
Serve with the sauce.
Chef
