STANDING RIB WITH HORSERADISH SAUCE

By á-56845

Ingredients

• Recipe By : CHICAGO TRIBUNE
• Serving Size : 12 Preparation Time :0:00
• Categories : Meat
• Amount Measure Ingredient -- Preparation Method
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon granulated garlic
• 1 4-rib standing rib roast (10-11 lbs)
• 1/4 cup grated horseradish
• 2 cups creme fraiche or sour cream
• 1 cup mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon worcestershire sauce
• freshly ground pepper

Preparation

Step 1

1. Combine salt, pepper and garlic in a small bowl; rub the mixture over the roast. Refrigerate the roast at least 2 hours, preferably overnight.
2. Remove roast from refrigerator to come to room temperature, 1 hour. Heat oven to 375 degrees. Place roast, bone side down, in a baking pan. Cook until a thermometer inserted in the thickest portion reads 120 degrees for medium-rare, about 1 hour, 20 minutes, or to 130 degrres for medium, 1 hour 45 minutes. Let stand 20-30 minutes.
3. Meanwhile, combine rest of ingredients in a medium bowl and refrigerate unt ready to serve.