Sunday Rib Roast

Ina Garten

2002 Barefoot Contessa Family Style, All Rights Reserved

Show: Barefoot ContessaEpisode: A Barefoot Contessa Holiday

Picture of Sunday Rib Roast Recipe 1 Video | Photo: Sunday Rib Roast Recipe
Rated 5 stars out of 5
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  • Read 179 Reviews
Total Time:
1 hr 25 min
Prep
20 min
Inactive
20 min
Cook
45 min
Yield:
6 to 8 servings
Level:
Easy
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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

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:

  • 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

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

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Wine Suggestion for This Recipe

Cabernet Sauvignon

Cabernet Sauvignon

Rich, intense red wine

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Newest Ratings and Reviews

Read all 179 reviews

  • on January 24, 2012

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    Thank you Ina!! I don't usually try a new recipe when I'm having friends & family over but I really wanted to make a rib roast and knew I could trust one of your recipes. I followed the recipe exactly and the roast came out perfectly - crispy on the outside and beautifully tender on the inside.

    This will be a staple for family dinners in my home from now on!

    people found this review Helpful.
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  • on January 08, 2012

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    I have made this Rib Roast twice now... the first time I chewed my nails as I watched my $ 70.00 dollar roast smoke and spit and look as if it would be charred. I wanted to lower the temp. to something more normal- I had the battle," you don't have to just leave it if you think its burniing!". Followed by, " its Ina Garten, they have to have tested this a million times, I trust her:. so I left it in and was a sensation!!!! My husband thinks I am a genius and my dinner guests still glow when they talk about it.. Excellent. You always make me look good. Thank you!

    people found this review Helpful.
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  • on January 06, 2012

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    I made this for a dinner party over the weekend and it was amazing. Rave reviews. My sister offered to buy the meat every month if I will make it. Thank you Ina

    people found this review Helpful.
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