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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.

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