Beef Rib Roast with Horseradish Cream Sauce

Beef Rib Roast with Horseradish Cream Sauce Gluten-Free Makes about 20 (6 oz) servings A slow-roasting method that makes for a tender, melt-in-your-mouth delicious roast. Serve with a horseradish cream or pan gravy. 7�9 pounds prime rib roast sea salt, to taste ground black pepper, to taste

Horseradish Cream Sauce

1/2 cup chilled heavy cream 2 tablespoons prepared white horseradish 3 tablespoons fresh-squeezed lemon juice sea salt, to taste ground black pepper, to taste Lower oven rack to bottom third of the oven. Preheat oven to 450�F. Trim roast, and place it rib-side down in roasting pan and roast 10 minutes. Reduce oven temperature to 250�F and roast until meat thermometer inserted in thickest part of roast reads 115�125�F (rare), 125�130�F (med rare), or 135�145�F (med), about 15�30 minutes per pound. Place cooked roast on platter and let rest for up to 30 minutes before carving. For the sauce: Beat the heavy cream until stiff. Slowly add the remaining ingredients and continue to beat together. Taste and adjust seasoning if needed. Makes about 11/4 cup. Nutrition Info Per serving (6oz/169g-wt.): 490 calories (320 from fat), 35g total fat, 16g saturated fat, 39g protein, 1g total carbohydrate (0g dietary fiber, 0g sugar), 140mg cholesterol, 160mg sodium

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