Ingredients
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1 (7- 8 lb) bone-in standing rib roast or 1 (4-5lb) boneless beef loin New York strip roast
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1 (3 lb) box kosher salt (about 6 cups)
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2 (0.5 oz) pkgs Nature's Promise ® Organic Roasting Blend
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6 cloves garlic, minced
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2 tbsp Worcestershire sauce
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1/4 cup light sour cream
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2 tbsp prepared horseradish
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2 tbsp light mayonnaise
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3/4 tsp dry mustard
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2 tbsp chopped fresh chives, plus more to garnish
Steps
1
Preheat oven to 450°F. Line a roasting pan with heavy-duty foil. Trim the fat on the rib roast to ¼ inch. To a food processor, add the salt, herb leaves, and garlic. Pulse until herbs and garlic are finely ground and combined. Spread half of salt mixture (about 3 cups) in ½-inch layer on foil in pan to about the size of the roast.
2
Place roast in pan on layer of salt, fat-side up. Brush roast with the Worcestershire sauce. Season very well with black pepper. In a medium bowl, combine ¾ cup water and remaining half of herbed salt mixture. Coat roast on sides and top with salt mixture. Roast 15–20 min.
3
Reduce oven temperature to 325°F. Continue to cook 2–2¼ hours for rib roast, or 50–60 min. for New York strip roast, until a thermometer inserted into thickest part of roast reaches 120°F for medium-rare or 130°F for medium, rotating roasting pan 2–3 times during cooking.
4
Transfer roast to a cutting board. Let rest 20 min. Remove and discard salt crust, brushing away any remaining salt. Thinly slice roast and arrange on a large serving platter. In a small bowl, stir together the sour cream, horseradish, mayonnaise, and dry mustard. Stir the chives into sauce and season with salt and pepper. Garnish sauce with more chives. Serve beef with horseradish sauce.
