You are here

Standing Rib Roast

Standing Rib Roast

Nutrition Facts
Standing Rib Roast
  • Makes: 6 to 8 servings
  • Prep: 20 mins
  • Roast: 25 mins at 450°F
  • Roast: to 1 hr 10 mins at 375°F
  • 0
  • 1
  • 2
  • 3
  • 4
by 0 people
add your rating thank you for rating | add a comment

Ingredients

Shop Kitchen ▾
  • 1 three-rib standing beef rib roast (about 6 lbs. total)
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 2 teaspoons dry mustard
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Horseradish sauce:
  • 1 8 - ounce container reduced-fat sour cream
  • 1 tablespoon horseradish
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon black pepper

Directions

  1. Heat oven to 450 degrees F. Bring meat to room temperature by letting it rest on a cutting board for at least 30 minutes. Place a rack in a shallow roasting pan.
  2. Slice 2 of the garlic cloves into slivers. Chop remaining clove. Using the tip of a small knife, cut slits in meat deep enough to hold garlic pieces. Tuck garlic slivers into fleshy part of roast. In a small bowl, combine oil, chopped garlic, dry mustard, rosemary, thyme leaves, salt and pepper.
  3. Place roast, rib-side down on rack in pan. Rub with herb mixture. Transfer beef roast to 450 degrees F oven and roast for 25 minutes. Reduce oven temperature to 375 degrees F and continue to cook for an additional 1 hour and 10 minutes, until meat registers 135 degrees F on an instant-read thermometer for medium-rare.
  4. Remove roast from oven; tent with foil. Let rest 15 minutes. Meanwhile, prepare Horseradish sauce: In a small bowl, blend sour cream, horseradish, mustard powder and black pepper until smooth. To serve roast: Beginning at rib top, slice down along curve of ribs to separate meat from bones. Cut roast into 1/4-inch-thick slices and serve with horseradish sauce alongside.