Outstanding Rib Roast With Gremolata

• Meat

  • 1 7- to 8-pound beef rib roast

• Seafood

  • 1/4 cup Anchovy, canned fillets

• Produce

  • 1 Carrot
  • 1 Celery stalk
  • 1/4 cup Garlic cloves
  • 1/4 cup Onion
  • 1 Onion
  • 1/2 cup Rosemary, Fresh

• Canned Goods

  • 1 cup Beef or chicken stock

• Condiments

  • 1 Gremolata
  • 1 Horseradish cream sauce, Fresh

• Baking & Spices

  • 2 tsp Black pepper, freshly ground
  • 2 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on emerils.com

Description

Ingredients

• One 7- to 8-pound beef rib roast (with four rib bones)
• 1/4 cup olive oil
• 1/4 cup smashed garlic cloves (about 10 cloves)
• 1/4 cup canned anchovy fillets
• 1/4 cup chopped onion
• 1/2 cup fresh rosemary leaves (from about 5 sprigs)
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 onion, cut into 1-inch pieces
• 1 carrot, cut into 1-inch pieces
• 1 celery stalk, cut into 1-inch pieces
• 1 cup beef or chicken stock, or canned low-sodium beef or chicken broth, as needed
• Gremolata
• Fresh Horseradish Cream sauce

Directions

• One 7- to 8-pound beef rib roast (with four rib bones) 1/4 cup olive oil 1/4 cup smashed garlic cloves (about 10 cloves) 1/4 cup canned anchovy fillets 1/4 cup chopped onion 1/2 cup fresh rosemary leaves (from about 5 sprigs) 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1 onion, cut into 1-inch pieces 1 carrot, cut into 1-inch pieces 1 celery stalk, cut into 1-inch pieces 1 cup beef or chicken stock, or canned low-sodium beef or chicken broth, as needed Gremolata Fresh Horseradish Cream sauce