This rib roast is the centerpiece for a memorable Sunday or holiday meal.
Directions for: Sunday Rib Roast
Ingredients
1 3-rib standing rib roast (7 to 8 lbs)
1 Tbsp kosher salt
1 tsp freshly ground black pepper
Mustard Horseradish Sauce, recipe follows
Mustard Horseradish Sauce1 cups good mayonnaise
3 Tbsp Dijon mustard
1 Tbsp whole-grain mustard
1 Tbsp prepared horseradish
cup sour cream
tsp kosher salt
Directions
1. Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
2. Preheat the oven to 500F (see Cook's Note).
3. Place the oven rack on the second lowest position.
4. Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325F and roast for another 30 minutes. Finally, increase the temperature to 450F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
5. Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
Mustard Horseradish Sauce1. Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
Tips and Substitutions
Cook's Note
Be sure your oven is very clean before setting it at 500F.
Source and Credits
2002 Barefoot Contessa Family Style, All Rights Reserved
See more: Roast, Christmas, Beef, Dinner, Holiday/Event, Main