Herb-Crusted Beef Rib Roast

1. To prepare brine, combine water, salt and sugar in 20-quart food-safe container; stir to dissolve salt and sugar. Cool water 1 hour; add beef roast. Cover and refrigerate overnight or up to 24 hours.

2. Preheat the oven to 175ºC. Remove the roast from the brine and pat it dry with a paper towel. Mix the seasoning ingredients and rub them over the roast. Place the roast, fat-side up, in a shallow roasting pan. Insert a thermometer into the thickest part of the meat. Roast for 2-1/2 to 3 hours for medium rare; 3 to 3-1/2 hours for medium doneness.

3. Prepare the roasted fennel: trim and save the fronds, discarding the stems. Cut each bulb into quarters and place on a baking sheet. Drizzle with olive oil, season with kosher salt, and arrange cut-sides down. About 1.5 hours before the roast is done, roast in the lower third of the oven for 1.75 to 2 hours until tender. Before serving, toss with 1/4 cup chopped fronds.

4. Remove roast when meat thermometer registers 60°C for medium rare; 65ºC for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°C to 10°C to reach 60° for medium rare; 70°C for medium.)

5. Carve roast into slices; season with salt, as desired. Serve with Horseradish Cream Sauce and Roasted Fennel, if desired.

   Sauce:

6. Combine ingredients in small bowl; cover and refrigerate until ready to use.

Enjoy!

*Courtesy of Beef It’s What’s For Dinner.