Standing Rib Roast W/ Mustard & Horseradish Cream

Name: Standing Rib Roast W/ Mustard & Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 to 8 pound rib roast from the first three or four ribs), trimmed; 2 teaspoons dry mustard, preferably Colemans; 2 teaspoons sugar; 2 teaspoons Dijon mustard; Kosher salt and freshly ground pepper to taste; 2 tablespoons all-purpose flour; 2 cups beef stock; Horseradish Cream:; 1 heaping tablespoon freshly grated horseradish or 3 tablespoons bottled; Coarse salt and freshly ground black pepper; Juice of 1/2 lemon; 1 cup heavy cream, whipped to soft peaks

Servings: persons

7 to 8 pound rib roast from the first three or four ribs), trimmed
2 teaspoons dry mustard, preferably Colemans
2 teaspoons sugar
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper to taste
2 tablespoons all-purpose flour
2 cups beef stock
Horseradish Cream:
1 heaping tablespoon freshly grated horseradish or 3 tablespoons bottled
Coarse salt and freshly ground black pepper
Juice of 1/2 lemon
1 cup heavy cream, whipped to soft peaks

1
Remove any excess fat from the roast, leaving a thin layer. In a small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over the fat and cut surfaces of the roast. Refrigerate for at least 2 hours or up to overnight.
2
Heat oven to 450 degrees. Set the roast, rib-side down, in a heavy, shallow roasting pan. (The ribs act as a natural rack.) Using a paring knife, score the fat in large wide diamonds, season with salt and pepper and roast for 15 minutes. Reduce heat to 350 degrees and continue to roast, basting every 15 minutes, until it reaches a temperature of 125 degrees for medium rare on an instant-read thermometer, or longer if preferred. Remove roast to a platter. Let rest for 15 minutes before carving.
3
Pour off all but 2 tablespoons of fat from the roasting pan. Set pan on surface burner over medium heat. Simmer until juices begin to darken, 1 to 2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, about 3 minutes. Add stock and bring to a boil, stirring until thickened. It should very lightly coat the back of a spoon. Season with salt and pepper. Strain gravy and serve.
4
Stir horseradish, salt, pepper, and lemon juice into softly whipped cream and serve.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 to 8 pound rib roast from the first three or four ribs), trimmed, 2 teaspoons dry mustard, preferably Colemans, 2 teaspoons sugar, 2 teaspoons Dijon mustard, and more.

Yes, Standing Rib Roast W/ Mustard & Horseradish Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!