Foolproof Rib Roast
I was looking for a rib roast recipe that ended up like the ones in restaurants. This one is the one.
Serve it with a creamy mild Horseradish Sauce. Here’s the simple recipe:
- 1/4 cup mayonnaise
- 1/2 cup prepared horseradish
- 2 tablespoons Dijon mustard
- 3/4 cup heavy cream, whipped to soft peaks
- 1 pinch white sugar, or to taste
- salt and black pepper to tast
Stir the mayonnaise, horseradish, and Dijon mustard in a bowl until evenly combined. Fold in the whipped cream, then season to taste with sugar, salt, and pepper.
The inside isn’t overcooked, and it couldn’t be easier because you cook it, turn the oven off and let it finish cooking in the oven. It takes 3 hours, and you’ll want to open that oven door, but DON’T DO IT! Also, be sure and let it rest before cutting so all the flavorful juices don’t run out.
I’ve made it for Christmas and will keep making it til the cows come home. Pun intended.
- 1 (5 pound) standing beef rib roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
- Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.