January 28, 2015
Rib Roast with Horseradish-Mustard Sauce
This recipe, adapted from The New York Times, makes an effortless rib roast.
Yield: Serves 6
- Let roast come to room temperature before cooking. Preheat oven to 500 °F.
- To make horseradish sauce, in a small bowl combine mayonnaise, horseradish, mustard and sugar, and season with salt and pepper. Refrigerate.
- Place roast in a roasting pan, fat side up. Sprinkle with flour and massage into fat. Season entire roast with salt and pepper. Roast for 45 minutes, turn off oven but don’t open oven door. Leave roast in oven for 2 hours. The roast should have a crusty exterior. Remove from oven 20 minutes before serving, snip off butcher’s string and tent with foil. (You can reheat it at 225 °F for 15 minutes, then let it rest 10 minutes before serving). Serve with Horseradish-Mustard Sauce.