Herb-Crusted Standing Rib Roast with Mustard-Horseradish Sauce

1. 1

   For the roast: You can prep the roast up to a day in advance.

2. 2

   In a small bowl, combine the Dijon, olive oil, garlic, salt, pepper and herbs in a bowl.

3. 3

   Place the rib roast in a large roasting pan, bone side down, and spread the mustard/herb rub thickly all over the surface.

4. 4

   Cover and store in the refrigerator until two hours prior to roasting.

5. 5

   Remove the roast from the refrigerator and allow to rest at room temperature for two hours prior to roasting.

6. 6

   Preheat the oven to 500 F and place the oven rack to the second lowest position.

7. 7

   Unwrap the roast and put it into the oven.

8. 8

   Roast the meat for 30 minutes and then reduce the heat to 325 F. Continue roasting for approximately another hour and 30 minutes or until the internal temperature reaches 125 F on a meat thermometer (for medium-rare).

9. 9

   Remove the meat from the oven and let it rest for 30-40 minutes covered loosely with a sheet of foil.

10. 10

    For the sauce: While the meat is resting, whisk together the sour cream, horseradish, Dijon, vinegar, Worcestershire sauce, salt, pepper and chives.

11. 11

    Move the meat to a cutting board for carving and serve with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.