Standing Rib Roast with Creamy Horseradish Sauce
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Author:
Cooks On Main
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!
Ingredients
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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
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1-1/2 cups sour cream
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1 tablespoon fresh lemon juice
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8 oz prepared horseradish (add slowly and adjust this amount to your preference)
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1/2 teaspoon of Kosher salt
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Chives for garnishing
Horseradish Cream Ingredients
Directions
Preheat the oven to 450°F. Prepare the standing rib roast by allowing it to come to room temperature; this will take about two hours. (When buying the roast, ask the butcher to separate the rack of bones, trim the roast, then tie the bones and the roast together.) Place the roast, bone-side down, fat-side up, in a large and oiled roasting pan. Sprinkle generously with the salt and pepper on all sides of the roast. If using a thermometer probe, (and we recommend that you do), in the thickest portion of the meat ensuring that it is not touching a bone. Sear the meat in the hot oven for 20 minutes.
Meanwhile in a medium bowl, make a paste of the butter, mustard, Worcestershire, minced garlic, rosemary, pepper, and Kosher salt. After the roast sears for 20 minutes in the oven, remove the roast from the oven and slather the herbed paste over the top and sides of the roast with a spatula.
Reduce the temperature to 350°F. Return the roast to the oven until the internal temperature reaches 118°F for just medium-rare, the internal temperature will rise to 125°F. while resting. (Or about 15 minutes per pound for rare, 17 minutes for medium).
Transfer the roast to a carving board, loosely tent with foil, and allow to rest for 20 minutes before carving.
Horseradish Cream: Whisk all of the ingredients together. Top with a garnish of fresh chives.
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