1 Video | Photo: Sunday Rib Roast Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 199 reviews
By quickc
on February 16, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I let the rib roast set on the counter for a full two hours, baked it as specified in the recipe & checked the temp when I took it out & it was 60 degrees, any ideas on why? It had set in the refer & defrosted for two days prior to baking it & was fully defrosted.
By Mousey71
on January 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Success with this recipe every year.....except the last time I used this recipe for our Christmas Eve dinner. It's not the recipe, it was the cut of meat. We tried using choice instead of prime for our rib roast. DON'T! It'll just come out tough. Make sure you use the best grade possible, you can afford and nothing less than three ribs. Never skip the resting stage. Skip any of these and you will have a very tough roast on your hands. Do yourself a favor. Use the meat drippings and make Yorkshire Pudding during the resting stage. You'll avoid cutting into the meat sooner and the Yorkshire Pudding goes perfect with your dinner. Do this, and you'll thank yourself later.
By Cocktail-Time
on January 08, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Love Ina but this is not foolproof. Paula Deen's standing rib roast recipe is flawless and really easy. I also have found if I cover roasts tightly vs. tenting a roast during resting it gets slightly overdone and has a steamed quality to it.
Read all 199 reviews