Cooking School: Standing Rib Roast
Makes: 6 to 8 servings
Prep: 20 minutes
Roast: at 450 degrees for 25 minutes, then at 375 degrees for 1 hour, 10 minutes
1 three-rib standing beef rib roast (about 6 pounds total)
3 cloves garlic
1 tablespoon olive oil
2 teaspoons dry mustard
1 teaspoon chopped fresh rosemary
1 teaspoon chopped thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
8-ounce container light sour cream
4 teaspoons horseradish
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Slice Garlic into Slivers
1. Heat oven to 450 degrees. 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.
Tuck Garlic into Meat
2. Slice 2 of the garlic cloves into slivers. Chop remaining clove. Using the tip of a small knife, cut slits into the fleshy part of the roast, deep enough to hold garlic slivers. Tuck garlic slivers into meat. In a small bowl, combine chopped garlic, olive oil, dry mustard, rosemary, chopped thyme, salt, and black pepper.
3. Place roast rib-side down on a rack in pan. Rub with herb mixture. Transfer beef to a 450 degree oven and roast for 25 minutes. Reduce oven temperature to 375 degrees and continue to cook for an additional 1 hour and 10 minutes, until meat registers 135 degrees 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, dry mustard, salt, and pepper until smooth.
To serve roast: Beginning at rib tops, 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.
Copyright © 2007. Used with permission from the December 2007 issue of Family Circle magazine.