,%20we%20splurge%20and%20prepare%20a%20standing%20rib%20roast.%20It%20makes%20a%20stunning%20presenta...){kind=link}
Standing Rib Roast with Creamy Horseradish Sauce
This time of year, we're thinking about special occasions where we'll be hosting others. On rare occasions (pun intended), we splurge and prepare a standing rib roast. It makes a stunning presentation and tastes fabulous. A good cut of meat really doesn't need much -- but we do enjoy slathering an aromatic mixture of butter, garlic, and herbs on the top cap and ends. The addition of these subtle flavors are just the right touch. Include our creamy horseradish sauce, served on the side, for the perfect finishing touch!
Main Ingredients
- 1 standing rib roast, 4 bones; approximately 6-7 pounds (a hearty sprinkling of Kosher salt and pepper, for searing)
- 6 tablespoons butter, softened
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire
- 4 cloves garlic, minced
- 1 tablespoon rosemary leaves, minced
- 1 tablespoon freshly ground black pepper
- 1 tablespoon Kosher salt (try our Olivelle Roasted Garlic Sea Salt!)
Horseradish Cream Ingredients
- 1-1/2 cups sour cream
- 1 tablespoon fresh lemon juice
- 8 oz prepared horseradish (add slowly and adjust this amount to your preference)
- 1/2 teaspoon of Kosher salt
- Chives for garnishing
Directions
- Preheat the oven to 450°F. Allow the standing rib roast to come to room temperature, about two hours. (Ask the butcher to separate the rack of bones, trim the roast, and tie them back together.)
- Place the roast bone-side down, fat-side up, in a large, oiled roasting pan. Sprinkle generously with salt and pepper on all sides. If using a thermometer probe, insert it in the thickest portion of the meat, avoiding bones.
- Sear the meat in the hot oven for 20 minutes.
- Meanwhile, in a medium bowl, combine butter, mustard, Worcestershire, garlic, rosemary, pepper, and salt to form a paste.
- After searing, remove the roast from the oven and slather the herbed paste over the top and sides.
- Reduce oven temperature to 350°F. Return the roast to the oven and cook until internal temperature reaches 118°F for medium-rare (it will rise to 125°F while resting). Estimate 15 minutes per pound for rare, 17 minutes for medium.
- Transfer the roast to a carving board, tent loosely with foil, and let rest for 20 minutes before carving.
- Horseradish Cream: Whisk together all ingredients. Garnish with fresh chives before serving.