Sunday Rib Roast
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
62
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Kosher Salt1.5 tsps
Ground Black Pepper (freshly)1.5 cups
Mayonnaise (good)3 tbsps
Dijon Mustard1.5 tbsps
Grain Mustard (whole-)1 tbsp
Prepared Horseradish1 cup
Sour CreamDirections:
1
Watch how to make this recipe
2
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature
3
Preheat the oven to 500 degrees F (see Cook's Note)
4
Place the oven rack on the second lowest position
5
Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper
6
Roast the meat for 45 minutes
7
Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes
8
Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F
9
(Be sure the thermometer is exactly in the center of the roast
10
) The total cooking time will be between 1 1/2 and 1 3/4 hours
11
Meanwhile, make the sauce
12
Remove the roast from the oven and transfer it to a cutting board
13
Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes
14
Carve and serve with the sauce
15
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl