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Recipe: Standing Rib Roast
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Ingredients
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| Ingredient |
Qty. |
Unit |
| three-rib standing rib roast |
6 |
lb |
| cloves garlic |
3 |
ea |
| olive oil |
1 |
TBSP |
| dry mustard |
2 |
tsp |
| fresh rosemary, chopped |
1 |
tsp |
| fresh thyme, chopped |
1 |
tsp |
| salt |
1 |
tsp |
| black pepper |
1/2 |
tsp |
| light sour cream |
8 |
oz |
| horseradish |
4 |
tsp |
| dry mustard |
1/2 |
tsp |
| salt |
1/2 |
tsp |
| black pepper |
1/4 |
tsp |
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Instructions
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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.
2) Slice 2 of the garlic cloves into slivers. Chop remaining clove. Using the tip of a small knife, cut slits in the meat deep enough to hold garlic pieces. Tuck garlic slivers into fleshy part of roast. 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 rack in pan. Rub with herb mixture. Transfer beef to 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 top, slice down along curve of ribs to seperate meat from bones. Cut roast into .25-inch-thick slices and serve with Horseradish Sauce alongside.
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Source
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By Julie Miltenberger, from Family Circle Dec. 2007
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