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Herb-Crusted Beef Rib Roast with Roasted
Fennel and Horseradish Cream Sauce

Herb-Crusted Beef Rib Roast



  • 1 beef ribeye roast bone-In (4 ribs), chine bone removed
  • 6 quarts water
  • 1 cup kosher salt
  • 3/4 cup sugar
  • 3 tablespoons freshly ground peppercorn medley

Roasted Fennel (optional)

  • 2 tablespoons kosher salt
  • 2 tablespoons minced garlic
  • 2 teaspoons olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh tarragon leaves
  • 4 large fennel bulbs (about 3 1/2 pounds)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt

Horseradish Cream Sauce

  • 1 cup reduced-fat dairy sour cream
  • 1/4 cup thinly sliced chives
  • 1/4 cup prepared horseradish
  • 1 teaspoon chopped fresh tarragon


  1. Brine: ombine water, salt, sugar and peppercorn medley in 20-quart food-safe container; stir to dissolve salt and sugar. Cool water for 1 hour; add beef roast. Cover and refrigerate overnight or up to 24 hours.
  2. Heat oven to 350 degrees F.
  3. Remove roast from brine; discard brine. Pat dry roast with paper towel.
  4. Combine Seasoning ingredients in small bowl; press evenly onto all surfaces of roast. Place roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350 degrees F oven for 2 1/2 to 3 hours for medium rare; 3 to 3 1/2 hours for medium doneness. Meanwhile, prepare Roasted Fennel, if desired.
  5. Roasted Fennel: Trim off and save fronds from fennel bulbs; cut off stems to within 1 inch of bulbs and discard stems. Cut each bulb lengthwise into quarters. Place on rimmed baking sheet. Drizzle with olive oil; toss gently to coat, keeping fennel pieces intact. Season with kosher salt; arrange cut-sides down. About 1 1/2 hours before roast is done, place fennel in lower third of oven. Roast for 1 3/4 to 2 hours or until tender and lightly browned, turning and rearranging once. Just before serving, toss fennel with 1/4 cup chopped fennel fronds.
  6. Horseradish Cream Sauce: Combine ingredients in small bowl; cover and refrigerate until ready to use.
  7. Remove roast when meat thermometer registers 135 degrees F for medium rare; 150 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees F to 15 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)
  8. Carve roast into slices; season with salt, as desired. Serve with Horseradish Cream Sauce and Roasted Fennel, if desired.

Yield: 8 to 10 servings

Nutrition information per serving: 549 Calories; 44 g Total Fat; 18 g Saturated Fat; 18 g Monounsaturated Fat; 131 mg Cholesterol; 1375 mg Sodium; 3 g Total carbohydrate; 34 g Protein; 3.5 mg Iron; 5 mg Niacin; 1.4 mg Vitamin B6; 123.7 mg Choline; 3.6 mcg Vitamin B12; 7.8 mg Zinc; 32 mcg Selenium; 0.3 g Fiber

Recipe and photo credit (used with permission): Texas Beef Team

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