Prep 25 mins
Cook 1 hr 5 mins
Outstanding company and Holiday dish
- 1 (7 lb) standing rib roast (3-rib)
- 1 1⁄2 tablespoons kosher salt
- 2 teaspoons fresh ground black pepper
Mustard Horseradish Sauce
- 1 1⁄2 cups mayonnaise
- 2 tablespoons Dijon mustard
- 2 1⁄2 tablespoons whole grain mustard
- 2 tablespoons prepared horseradish
- 1⁄3 cup sour cream
- 1⁄4 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 500 degrees F (see note).
- Place the oven rack on the second lowest position.
- Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
- Roast the meat for 45 minutes.
- Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
- Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F.
- (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
- Meanwhile, make the sauce.
- Remove the roast from the oven and transfer it to a cutting board.
- Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes.
- Carve and serve with the sauce.
- Note: Be sure your oven is very clean before setting it at 500 degrees F.
- For Mustard horseradish sauce: Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt/pepper in a small bowl.
Evidently I made an error...i mixed all ingredients together along with a Tblspn of garlic powder and left out the sour cream. I used coarse dijon. I then spread the mixture on the top and sides of the roast and added a few pinches of rosemary about as well as whole peppercorns and roasted per the directions. The flavors in the beef tasted awesome. I served with sauce made from 1 cup sour cream and two tablespoons horseradish. Utopia.
I'm rating the cooking method here and not the sauce as I did not make it. I had about a 4 lb roast and coated it with the kosher salt, cracked black pepper and some rosemary because I like it. Because mine was smaller I did 500° for 30 minutes, 325° for 30 and 450° for 15 minutes. The meat was medium rare, beautiful and as smooth as butter. The flavor was awesome and the outer crust was nice. I then deglazed the pan with some beef consomme and a bit of the red wine we had with our dinner. After straining it I served it with the meat. Even I who love horseradish didn't need anything else to interfere with the flavor the meat it was so good. I took the bones and made a stock. I then added the au jus and tomorrow I'll add carrots and wild rice for what looks to be an awesome soup with the leftovers. Thanks for the recipe - this is now my permanent prime rib recipe.
This recipe produces a perfectly roasted prime. It was tender, juice and just incredible. Of course, every good prime needs horseradish sauce, and this one is a keeper, too.