I'm wanting to make roast beef and horseradish sandwiches. 1) what cut of beef do I use? 2) any good recipes?
pierino is a trusted source on General Cooking and Tough Love.
You are looking at a rib roast, which if you are buying at a supermarket has already been boned and tied. What I like to do is "lard" it with garlic slivers---you cut small slits around the roast and stick in the garlic slivers. I rub it with salt, olive oil and herbs (rosemary is a good meat herb). I also use an internal brine when cooking big hunks of meat. You'll need an injector for that. Roast to an internal temperature of 130F for rare. Let it rest covered in foil for ten minutes before carving.
Please enter a valid email address.
Well played. You deserve a cookie.
Where to find us, when the fields open, where to get a slushy lemonade, and more
A Better Brimfield Map
Amatriciana for Amatrice
Reusable Baggies (& More Smart Storage)
The Pie Dough Bonus Treats
Pre-order Amanda & Merrill's Cookbook!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.