Manual Livington Titan Series - M29264 (page 21 of 32) (English)

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4 - 6 portions

Slow-Cooked

Rib Roast

Preparation

1. Pat the roast dry on a wire rack over a baking tin lined with baking paper. Generously season the roast with salt, pepper and thyme.

2. Place the roast uncovered in the refrigerator for 1-2 days so that it forms a crispy, dark brown crust.

3. Place all the ingredients for the horseradish sauce in a medium-sized bowl, and whisk until the mixture is smooth and creamy.

4. Place the horseradish cream sauce in the refrigerator for at least 4 hours (preferably overnight) to develop the aromas.

5. Preheat the oven to 120°C.

6. Place the roast in the frying pan and cook in the oven until it is roasted to the desired level (2½-3 hours). Cook until the internal temperature

of the roast reaches 52°C for rare, 54°C for medium-rare, or 60°C for medium-well.

7. Let the roast rest for at least 30 minutes (and up to 2 hours).

8. When you are ready to eat, set the oven to 260°C and cook the roast for a further 20–30 minutes.

9. Serve with the horseradish cream sauce and Brussels sprouts.

Ingredients

230 g roast ribs

3-4 tbsp seasoned salt

2 tbsp ground black pepper

2 tsp dried thyme

HORSERADISH CREAM SAUCE

1 cup of sour cream

¼ cup of freshly grated horseradish

1 tbsp Dijon mustard

1 tsp white wine vinegar

½ tsp coarse salt

¼ tsp ground black pepper

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Others manual(s) of Livington Titan Series - M29264

Livington Titan Series - M29264 User Manual - English - 12 pages

Livington Titan Series - M29264 Manual - German - 32 pages

Livington Titan Series - M29264 User Manual - German - 12 pages

Livington Titan Series - M29264 Manual - Dutch - 32 pages

Livington Titan Series - M29264 User Manual - Dutch - 12 pages

Livington Titan Series - M29264 Manual - French - 32 pages

Livington Titan Series - M29264 User Manual - French, Italian, Polish - 12 pages

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