HOLIDAY RIB ROAST

HOLIDAY RIB ROAST

Robust Certified Angus Beef ® Bone-In Rib Roast

• Certified Angus Beef® Bone-In Rib Roast, 3-Bone

Rub ingredients:

• 1 tablespoon whole coriander seeds
• 1 tablespoon mustard seeds
• 2 teaspoons caraway seeds
• 2 tablespoons kosher Salt
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon coarse ground peppercorn – Bowl & Basket Specialty Rainbow Mixed
• Peppercorns
• 2 teaspoons red pepper flakes

Combine coriander, mustard seed and caraway seeds in a heavy-duty zipper-locking

bag; place on a cutting board. Using a meat mallet or rolling pin, crack seeds until all

have been coarsely broken. Combine with remaining spices.

1. Season all sides of rib roast with rub.

2. Preheat oven to 325°F. Place roast in a shallow roasting pan with a rack, fat-side

down. Roast, uncovered, for 90 minutes.

3. Flip roast so that fat side is now up and increase temperature to 375. Continue

roasting approximately 45 minutes to 1 hour or until internal temperature reaches

125°F for a deep pink interior.

• Rare: Cook to an internal temperature of 115–120°F
• Medium rare: Cook to an internal temperature of 125–130°F
• Medium: Cook to an internal temperature of 135–140°F
• Medium well: Cook to an internal temperature of 145–150°F

Cooking time for bigger roasts: 10-12 minutes per pound.

Horseradish Cream Sauce

• 1 cup sour cream
• 1/3 cup Bowl & Basket Prepared Horseradish (not horseradish sauce)
• 2 tsp Bowl & Basket Dijon mustard
• 1 shallot (to yield 1 tablespoon finely minced shallot)
• 1 bunch chives (to yield 1 tablespoon finely minced chives)
• 1 lemon to yield 1 teaspoon fresh lemon juice
• Heavy cream (as needed)

In a medium mixing bowl whisk together all sauce ingredients. Taste; season with salt

and pepper. Thin with a little heavy cream if needed. Chill until ready to serve.

Roasted Sweet Potatoes

• 2-3 sweet potatoes (2 pounds) peeled and cut into ¼" rounds
• 2 tablespoons Light olive oil
• 1 teaspoon kosher salt
• 1 tablespoon Wholesome Pantry Organic Poultry Herbs, chopped
• 2 tablespoons Mild Harissa Spicy Moroccan Red Pepper Sauce
• 2 tablespoons Bowl & Basket Clover Honey
• ¼ Cup Shelled Bowl & Basket Specialty Shelled Pistachios, roughly chopped

1. Preheat oven to 375°F. Add sliced sweet potatoes to a large mixing bowl and toss

with olive oil and season with salt and poultry herbs.

2. Arrange sweet potato slices in an even layer on a sheet pan and roast in oven for

about 20 minutes. Flip sweet potatoes after 10 minutes and continue to roast until

fork tender and well browned.

3. Combine harissa and honey in a large mixing bowl and whisk until thoroughly

combined. Toss potatoes in harissa honey to coat.

4. Place glazed sweet potatoes on a serving platter and garnish with chopped

pistachios.