Ingredients with Measurements:
- 1 (4-5 lb) standing rib roast
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp dried thyme
- 1 tbsp garlic powder
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 450°F.
2. In a small bowl, mix together the olive oil, salt, pepper, thyme, and garlic powder.
3. Rub the mixture all over the standing rib roast, making sure to coat it evenly.
4. Place the roast in a roasting pan and roast for 15 minutes.
5. Reduce the oven temperature to 325°F and continue roasting for 1 1/2 to 2 hours, or until the internal temperature of the roast reaches 135°F for medium-rare.
6. Remove the roast from the oven and let it rest for 15-20 minutes before slicing.
7. While the roast is resting, make the horseradish cream by mixing together the sour cream, horseradish, Dijon mustard, lemon juice, and Worcestershire sauce in a small bowl.
8. Serve the sliced roast with the horseradish cream on the side.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours
5. Temperature:
Preheat oven to 450°F, then reduce to 325°F for roasting.
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 37g
Protein: 38g
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Sodium: 1,500mg
Substitutions for ingredients:
- You can use fresh herbs instead of dried thyme.
- You can use Greek yogurt instead of sour cream.
- You can use freshly grated horseradish instead of prepared horseradish.
Variations:
- You can add chopped rosemary or sage to the rub mixture for added flavor.
- You can make a red wine sauce to serve with the roast.
- You can add roasted vegetables, such as carrots and potatoes, to the roasting pan.
Tips and tricks:
- Make sure to let the roast rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the roast is cooked to your desired level of doneness.
- Let the roast come to room temperature before roasting for more even cooking.
Storage instructions:
- Store leftover roast in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the roast in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roast on a platter with the horseradish cream on the side.
- Garnish with fresh herbs, such as thyme or rosemary.
Garnishes:
- Fresh herbs, such as thyme or rosemary.
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot.
- Roasted vegetables, such as carrots and potatoes.
Suggested side dishes:
- Creamed spinach
- Roasted Brussels sprouts
- Mashed potatoes
Troubleshooting advice:
- If the roast is cooking too quickly, reduce the oven temperature or cover the roast with foil.
Food safety advice:
- Always use a meat thermometer to ensure the roast is cooked to a safe temperature.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
- Standing rib roast is a classic holiday dish that originated in England.
Flavor profiles:
- The rub mixture adds savory and herbaceous flavors to the roast, while the horseradish cream adds a tangy and spicy kick.
Serving suggestions:
- Serve the roast with a side of roasted vegetables and mashed potatoes for a classic holiday meal.
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