Herb Crusted Standing Rib Roast

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Recipe by South Your Mouth

Herb Crusted Standing Rib Roast with Red Wine Au Jus and Horseradish Cream Sauce

Standing Rib Roast:

1 6-7 pound standing rib roast

Salt & Pepper

3 tablespoons dijon mustard

3 tablespoons olive oil

5 cloves garlic, minced

3-4 tablespoons finely chopped fresh rosemary

3-4 tablespoons finely chopped fresh thyme

Red Wine Au Jus:

1 1/2 cups beef broth

2/3 cup dry red wine

1/2 teaspoon salt

Horseradish Cream Sauce:

1 cup sour cream

3 tablespoons prepared horseradish (or more to taste)

Salt to taste


Equipment required:

One large roasting pan with roasting rack


Serve-ware suggested:

Individual dipping cups for Au Jus and Horseradish Cream Sauce (easily found at kitchen supply stores); 2 per each guest


Notes:

Read full recipe before cooking so that you can allow for necessary time. Also, make sure to note the Au Jus cooks in the pan the last 30 minutes of cooking time.


To prepare the Standing Rib Roast:

Set roast out for one hour at room temperature then preheat oven to 450 degrees. Trim away any excess fat from roast.


Liberally season all sides of the roast with salt and pepper.


In small bowl, mix together mustard, olive oil, garlic, rosemary and thyme then rub herb mixture evenly over beef roast. If your roast is frenched (rib bones included but cut away from the roast and secured with butcher’s twine), leave twine and bones in place.


Spray roasting rack with cooking spray then set inside roasting pan. Place roast, rib-side down, onto roasting rack.


Bake at 450 degrees for 20 minutes. Reduce oven temperature to 350 degrees then cook for 18 minutes per pound for rare, 20 minutes per pound for medium-rare or 22 minutes per pound for medium, or until thermometer registers desired temperature*. Remove roast from oven and cover pan loosely with aluminum foil. Rest roast for 20 minutes before serving.


To prepare the Red Wine Au Jus:

Thirty minutes before roast is done, remove pan from oven. Add beef broth, red wine and salt to pan drippings. Return pan to oven and continue cooking until roast has reached desired temperature.


To prepare Horseradish Cream Sauce:

Combine all ingredients and refrigerate until ready to serve.


To serve:

Remove twine and rib rack if frenched or carve away rib rack by slicing along contour between rib rack and roast if not. Slice roast into individual servings (you should be able to get 2 slices per rib – i.e., a 4-rib roast should yield 8 servings).


Pour Au Jus into individual dipping cups or serve in a gravy boat to be poured over servings.


Pour Horseradish Cream Sauce into individual dipping cups or serve in a small bowl to be used as a condiment to the roast.


The suggested temperatures for beef vary widely. I’ve always used this table from the Food Network (using FN Kitchens temperatures, not USDA) and find it to be the best. I cooked mine to 137 degrees and found it to be exactly where I wanted – a perfect medium.