Recipe comes from GordonRamsayRestaurants.com. I made a few adjustments to reduce the carb count. The creamy horseradish recipe is my own concoction. Very similar to Tiger Dill Sauce at The Outback.
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✅Spinach Stuffed Rib Roast
Servings: ~10 (assumes ½ pound of meat per person)
Total Carbs/Serving: 3.8g
Net Carbs/Serving: 2.3g
Nutrition: 986.5 Calories/62.1g Protein/79.8g Fat/3.8g Carbs/1.4g Fiber/2.3g Net Carbs
📋 Stuffed Rib Roast Ingredients
~7 lbs. Rib Roast (3 bones)
1 tbsp. Duck fat, coconut oil, ghee or fat of choice
1 Medium onion, diced
10 oz. Baby spinach
3 Garlic cloves, minced
3.5 oz Button Mushrooms
3.5 oz. Baby Bella Mushrooms
¼ C Walnuts, halves or chopped (optional)
2 Tarragon sprigs
1 Thyme sprig
1 Large egg yolk
Sea salt, to taste
Black pepper, to taste
* 2 tbsp. Dijon Mustard (My way).
* If making a mustard paste (Gordon Ramsay’s way), use 2 heaping teaspoons of mustard powder mixed with olive oil, sea salt and pepper to make your paste.
➡ Directions: Spinach Stuffing
1. Heat sauté pan over medium heat. Once the pan is hot add the duck fat.
2. Add onion with pinch sea salt and pepper; sauté until softened.
3. Add mushrooms and cook until tender.
4. Add garlic and sauté for 1 minute.
5. Add spinach, working in batches if needed. Once leaves have wilted, remove stuffing from pan.
6. Heat a small skillet over medium high heat. Once the skillet is hot add in the walnuts. Stirring occasionally, toast until nuts are slightly fragrant, about 1-2 minutes. Remove walnuts from heat.
7. Place the stuffing and the walnuts on a cutting board and begin chopping into fine pieces. Transfer to a mixing bowl to complete cooling.
8. When stuffing is cool, add herbs and egg yolk; stir well to combine.
➡ Directions: The Roast
1. Let beef come to room temp, about 1 hour; Once roast is ready, preheat oven to 450.
2. Prepare to stuff the roast by inserting the tip of a sharp knife about an 1½ inches from the bone going about 2/3 of the way down (separate meat from bones, but leave it attached along the bottom).
3. Gently push the stuffing into the gap.
4. Use a couple of pieces of kitchen twine and wrap it around the meat vertically and horizontally to keep the stuffing in place (avoid pulling too tight). Place the roast on a rack in a roasting pan. If you don’t have a rack, you can place the roast on a bed of vegetables (carrots, celery, onions, etc).
5. Rub the Dijon mustard or mustard paste on the meat.
6. Place the roast in the oven for 15 minutes at 450 to brown the meat.
7. Lower the temperature to 350 and cook meat 15 minutes for each pound, then cook for about 30 minutes longer for medium rare. 🔔Note: If cooking the roast on a bed of vegetables, remove vegetables after the first 30 minutes of cooking and set aside. You can reheat the vegetables (once the roast is out of the oven and resting) at 350 for 15 minutes.
8. When beef reaches desired temperature, remove from oven, loosely cover with tin foil and let the roast rest for 20-45 minutes.
9. To serve, remove string from the roast. Slice the bone off the meat, place the stuffing in a serving dish, and carve the roast. Serve with creamed horseradish.
Yield: ~1.5 cups/~2 tbsp. per serving
Total Carbs/Serving: 2.2
Net Carbs/Serving: 2.1
📋Creamed Horseradish Ingredients
½ C Heavy cream or heavy whipping cream
½ C Crème Fraiche (or sour cream if you prefer)
* ½ C Prepared Horseradish
1-2 tbsp. Freeze dried chives
Juice from ½ a lemon
Kosher salt, to taste
Fresh ground black pepper, to taste
4 Dashes Frank’s hot sauce (Optional)
*You may want to cut the horseradish down to 1/3 cup for less of an intense bite.
➡ Directions: Horseradish Sauce
1) Beat cream until it’s slightly thicker, more creamy, and no more.
2) Mix in other ingredients.
3) Chill for at least 1 hour before serving.