- 150 mins
- 330 mins
Ingredients
- Horseradish Cream
- 3/4 cup sour cream
- 1/3 cup prepared horseradish
- 1/4 cup mayonnaise
- 1/2 of 1/2 lemon
- Kosher salt and freshly ground black pepper
- Rib Roast
- 1 (6-pound) bone-in standing rib roast
- 1/4 cup kosher salt
- 3 sprigs rosemary, stripped from stems and chopped
- 1 tablespoon freshly ground black pepper
Preparation
Step 1
To make the horseradish cream: In a medium bowl, whisk together the sour cream, horseradish, mayonnaise, and lemon juice. Season to taste with salt and pepper, cover and refrigerate until ready to serve.
To make the roast: Three hours before cooking, take the roast out of the refrigerator, pat dry with paper towels and let sit until it comes to room temperature, about 3 hours.
When ready to roast, heat the oven to 450 degrees.
In a small bowl, whisk together the salt, rosemary and pepper. Season the entire roast with the salt mixture.
Place the roast fat side-up in the rack of a roasting pan. Roast for 5 minutes per pound (see note). Once the timer chimes, turn off the oven but don't open the door. Let the roast continue to cook in the cooling oven for 2 hours.
Transfer the roast to a carving board and let rest for 10 minutes before carving. Serve with the horseradish cream.