Horseradish and salt-crusted rib roast

Photo: jrice71

Yield: 8 servings
Community Recipe from


  • 8 stalk(s) celery 7 inch long
  • 4-5 pound(s) standing rib roast
  • 1/2 cup(s) kosher salt
  • 2 tablespoon(s) coarsely ground pepper
  • 1/2 cup(s) prepared horseradish
  • 5 clove(s) garlic finely chopped
  • 2 sprig(s) fresh rosemary chopped
  • 4 sprig(s) fresh thyme chopped
  • 1/2 cup(s) extra virgin olive oil
  • Sauce
  • 5 ounce(s) deli soft ripened blue cheese cubed
  • 3 1/2 tablespoon(s) herb garlic butter cubed
  • 1 cup(s) blue cheese dressing
  • 2 teaspoon(s) chipotle pepper sauce


  1. Preheat oven to 425f. Coat medium size roasting pan with cooking spray. Lay cut celery across center of pan and place roast on top of celery. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Bake 20 minutes or until roast has browned. Reduce oven to 350F and cook 2 more hours of until roast is 145F (medium rare) up to 170F (well-done). Transfer to cutting board and let stand for 10-15 minutes before slicing.

  2. Sauce: cut cheese and butter into small cubes and place in medium saucepan over medium heat. Cook and stir 2-3 minutes or until melted. Stir in dressing and pepper sauce remove from heat when sauce is bubbly and serve with roast.
December 2013

This recipe is a personal recipe added by jrice71 and has not been tested or endorsed by MyRecipes.

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