Standing Rib Roast with Horseradish Sauce
1 7-8 pound standing rib roast
1 tablespoon kosher salt
2 teaspoons freshly cracked black pepper
1 ½ cups mayonnaise
3 tablespoons Dijon mustard
2 tablespoons whole grain mustard
1 tablespoon horseradish
1/2 cup sour cream
1 teaspoon kosher salt
- 3 hours before you being roasting, place roast on the counter and a
- Preheat oven to 500F.
- Place the roast in a large roasting pan, bone side down. Sprinkle the top heavily with the salt and pepper. Roast for 45 minutes. Reduce heat to 325F and cook 3/4 hour, or until internal temperature has reached 125F.
- Transfer the roast to a cutting board, tend with foil, and rest for at least 30 minutes before serving.
Meanwhile, in a small bowl, stir together the mayonnaise, Dijon mustard, whole grain mustard, horseradish, sour cream and kosher salt. Carve roast and serve with horseradish cream.