Sunday Rib Roast

Total Time:
1 hr 25 min
Prep:
20 min
Inactive:
20 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 (3-rib) standing rib roast (7 to 8 pounds)
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • Mustard Horseradish Sauce, recipe follows
  • 1 1/2 cups good mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons whole-grain mustard
  • 1 tablespoon prepared horseradish
  • 1/3 cup sour cream
  • 1/4 teaspoon kosher salt
Directions

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.

Mustard Horseradish Sauce:

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.7 222
This IS, by far, the best recipe for prime rib plus the exceptional horseradish sauce. There is no other recipes like this. Our favorite for special occasions! item not reviewed by moderator and published
This was so delicious! Rivaled the best steakhouses we have had in the past. A tender and simply flavored meat. item not reviewed by moderator and published
MOST DELICIOUS and EASIEST PREPARATION. My guests INHALED it, and the crust on the outside was perfect. My only modification - I did sprinkle garlic powder on the top. Followed directions completely otherwise. MAKE THIS you won't be disappointed!! item not reviewed by moderator and published
I have made this roast for Christmas Day for the past 6 years, and has been wonderful every time. Mustard horseradish sauce sends it over the top. Absolutely worth cranking the pepper grinder to get all of that pepper on it, too! As Ina would say, "Fabulous!" item not reviewed by moderator and published
Made this for Thanksgiving and was a crowd favorite! Definitely gonna be my go to recipe for now on! item not reviewed by moderator and published
Fabulous! item not reviewed by moderator and published
I am somewhat surprised the meat goes in with no seasoning. Any comments? item not reviewed by moderator and published
It looks so good but I can't fine the dough anywhere around Indy in the area that I live. Help me find it please. item not reviewed by moderator and published
Amazing recipe, liked it item not reviewed by moderator and published
This was my first time cooking a standing rib roast, and it was perfectly done when pulling it out at 125 degrees - crispy on the outside, and juicy and succulent on the inside. Make sure you have one of those Polder in-oven thermometers to take the guess work out of when it is done and won't leave you roast with a bunch of holes in your roast from checking the temp. I just put the thermometer in the middle of the roast, set the alarm for 125 degrees, and pull it out when the alarm goes off. Same for my turkey, chicken, filet tenderloin, and pork roasts. I served it with Giada's lobster risotto on New Years Day. Even after resting for 30 minutes under foil, it stayed hot when we were ready to slice it. My kitchen did smoke up at 500 degrees (and fire alarms went off), so I'll make sure it is super clean the next time I make this roast. item not reviewed by moderator and published
There is salt and pepper on the top of the roast. item not reviewed by moderator and published
Right that is a must. item not reviewed by moderator and published
Two things: One, you don't want to overpower this beautiful cut of meat with too much seasoning; and Two, the recipe says to use salt and pepper. item not reviewed by moderator and published

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