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Standing Rib Roast with Horseradish Cream

Standing Rib Roast with Horseradish Cream

Serves: 8 to 10

Hands On Time: 

Total Time: 


Horseradish Cream
3/4 cup sour cream
1/3 cup prepared horseradish
1/4 cup mayonnaise
Juice 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


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.

About the recipe

The method for cooking this standing rib roast is unique in that it starts with very high heat — 450 degrees — then finishes with the oven completely turned off. You can calculate the necessary cook time by taking the starting weight of the roast, then multiplying by 5 minutes. For example, if you have a 4-pound roast, 4 x 5 = 20 minutes. For a 6-pound roast, 6 x 5 = 30 minutes.

After that time, turn the oven off without opening the door and wait for two hours. At the end of two hours, you’ll have a roast that’s perfectly medium rare. For most effective results, cook in an oven with a digital display for preheating, or make sure your oven is properly calibrated.