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Recipes
Slow-Roasted Double Mustard and Horseradish Beef

Broiling

Slow-Roasted Double Mustard and Horseradish Beef

15 min prep

185 min cooking

Serves 4

Difficulty 2/5

Easy to prepare, yet so impressive! Cooking the ribs low and slow tenderizes and allows the flavours to really penetrate the meat. Finishing under the broiler caramelizes the edges and locks in all the juices. Serving ribs with the remaining horseradish sauce balances the richness of the ribs.

Ingredients

¼ cup (60 mL) prepared horseradish 2 tbsp (30 mL) EACH smooth Dijon mustard and grainy Dijon mustard 2 tbsp (30 mL) EACH finely chopped fresh thyme and liquid honey 1 tbsp (15 mL) EACH olive oil and Worcestershire sauce 3 cloves garlic, minced 1½ tsp (7 mL) EACH salt and fresh ground pepper 1 rack Beef Grilling Back Ribs (about 5 lb/2.2 kg) Additional prepared horseradish (optional)

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Directions

1. Combine horseradish with the smooth and grainy mustards, thyme, honey, oil, Worcestershire sauce, garlic, salt and pepper in a small bowl. Transfer ½ cup (125 mL) to a separate bowl to brush over raw ribs; reserve remaining for glazing the ribs while cooking. 2. Place ribs on a large foil-lined baking sheet and brush all over with the ½ cup (125 mL) horseradish-mustard mixture. Fold foil over or over-wrap with another sheet of foil and seal edges to make a foil pouch. Roast in preheated 250°F oven for 3 to 3½ hours until meat is fork tender. 3. Carefully unwrap ribs and set on a large cutting board. Drain off liquid and discard; return ribs to baking sheet. Brush reserved horseradish-mustard glaze over ribs. 4. Broil ribs on middle rack, or remove from baking sheet and grill in a closed preheated barbecue over medium heat (350°F/180°C), for 5 to 10 minutes, turning occasionally, until hot, browned and well-glazed. 5. Transfer to a cutting board. Cut rack into individual ribs. Serve on a platter with additional horseradish, if desired.

Tip

Removing the silverskin from the rack before brushing with the horseradish-mustard mixture allows the flavours to penetrate the meat better, and enhances tenderness. To remove it from the rack, slide a thin knife between the meat and the membrane, pull up until there is enough to grab hold of with a paper towel. Like removing wallpaper, pull it off with even pressure to remove as one large sheet.

How to Cook It

Broiling

Cuts Used in This Recipe

Slow-Roasted Double Mustard and Horseradish Beef

Rib Oven-Prepared Bone In

Grilling Back Ribs

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.