Standing Rib Roast with Horseradish Cream

Southern Kitchen
Rib roast makes a fancy holiday meal, but it's also easy enough for a weeknight dinner, provided you plan ahead.

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.

Serves: 8 to 10

Hands On Time: 2 hours and 30 minutes

Total Time: 5 hours and 30 minutes

Ingredients

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

Instructions

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.