Horseradish Crust Rib Roast is a recipe courtesy of Tyler Florence from foodnetwork.com. See original recipe here—though I have omitted a few things to keep it simplified and my cooking time is a little different for my oven!
I have cooked this rib roast every year for Christmas lunch for the past several years. It is so easy to prepare, with minimal ingredients. I just put it in the oven in the morning and by lunch it is done! The secret is in the salty, horseradish crust—all the yumminess just soaks right into the roast!
I LOVE “Beans in a Bundle” with Catalina Dressing. We have every year around holiday meals. Here is a healthier twist on using other dressings, with hint of maple!
12 oz fresh steamed green beans or 2-3 cans of whole green beans
1/2 cup J. Olive Co. Maple Balsamic
1 tbs J. Olive Co. butter or garlic olive oil
1/4 tsp salt
3 tbs course grain Dijon mustard
Preheat oven to 375 degrees.
Mix the dressing.
I like a lot of “sauce” and this is one you can dial back or make more of depending on preference. For the dressing mix together the Maple Balsamic, butter or garlic olive oil, salt and course grain dijon mustard. Set aside.
Assemble the bundles.
I slice the bacon slices in half. Use one “half slice” per 5-6 whole green beans. You can secure the bundle with a toothpick if needed.
You can use canned or fresh green beans. I have used both. My family prefers the softer texture of the canned green beans. If you have fresh you can simply steam them before assembling the bundles.
Place bundles in a greased, oven-safe baking dish and then pour dressing on top.
Butternut Stuffing is a twist on stuffing using cubed butternut instead of bread, and loading it up with some CK Turkey sausage. This is a perfect guilt-free holiday recipe! I highly suggest getting some J. Olive Co. Maple Balsamic vinegar to turn that turkey sausage into “maple” sausage :). I have made this with both regular balsamic and with the Maple balsamic. Both are equally delicious!