Mustard and Horseradish crusted Standing Rib Roast

We have been lead to believe that the grain fed beef is the bench mark for quality beef and that Alberta is the best source of Canadian beef.  Marketers have spent millions to create this perception because the cheapest way to produce beef is by feeding it grain.  How can that be when grass fed beef is just eating grass and you have to buy grain you ask?  It is because of the amount of land it takes to produce grass fed beef.  This is not intended as a shot at feedlot beef, I choose not to eat it but there is no other way to produce the quantity of beef that we desire in North America.

Having said that if you desire a real taste treat you should try grass fed Nova Scotia beef.  Getaway farms produces a premier product and you can get fresh cuts 7 days a week from Meat Mongers at the Halifax Seaport Farmers Market.  This is a nice lean beef, that is full of flavor.  The fat that there is has a beautiful flavour and texture and is a nice compliment to this prime beef.

For a real treat I purchased a 2 rib standing rib roast and was not disappointed.  I took great care in preparing this roast to ensure that I would be able to enjoy it fully.  I seared it, crusted it and slow roasted it to a medium.  Then made a jus out of the pan drippings and served it with roasted potatoes and veggies.  If you are a lover of roast beef this is the recipe for you.

Ingredients 

1 2 rib standing Rib Roast

2 Tbsp Dijon Mustard

1 Tbsp Prepared Mustard

2 tsp Horseradish

12 Cloves of Garlic

1 tsp each Black and White Pepper Corns

2 tbsp Grape seed Oil

2 Carrots pealed and cut into strips

2 Stocks of Celery cut into strips

1 Onion rough chopped

1 Cup of Red Wine

1 Cup of Homemade Beef Stock 

2 tsp olive oil

2 tsp honey

Salt the Rib Roast with course salt and bring to room temperature on a paper towel.  Wipe the roast dry, dust with fresh ground pepper.  Heat the grape seed oil over high heat and sear the roast on all sides for about 3 minutes each side until you get a good hard sear.  Allow to cool a bit on a plate so you can handle it.  Peal and crush six clove of garlic.  Slit the roast with a paring knife and insert the cloves of garlic into the slits. Combine the mustards, horseradish, course ground white and black pepper corns, 2 cloves of chopped garlic and coat the entire outside surface of the roast with it.

Preheat the oven to 325 and line the bottom of the pan with the carrots, celery, onion and 4 cloves of rough chopped garlic and toss in olive oil.  Place a rack over the veggies and set the roast fat side up on the rack.

Roast the beef in the oven, that fat drippings will coat the veggies and the juices and veggies will flavor the jus.  Cook to 130 degrees then when resting the temp should go to 135.

While the beef is resting strain out the drippings remove the veg and put back into the roasting pan.  Heat over high heat then deglaze with red wine, reduce a little then add in the beef stock.  Strain into a sauce pot add in the honey and salt and pepper to taste.

Serve the beef sliced off the bone with roasted potatoes and seasonal veggies.

Thanks to my Nova Scotia farmers for the amazing product, local is so much better!!

Beef – Getaway Farms

Veggies – Taproot Farm

Red Wine – Jost Vineyards 

Garlic – Evan’s Family Farm