Perfect Herb-Crusted Standing Rib Roast Recipe with Easy Horseradish Cream
A perfectly herb-crusted, juicy standing rib roast paired with a tangy, creamy horseradish sauce. This recipe is simple to prepare, impressive to serve, and perfect for special occasions or casual dinners.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-20 minutes
- Yield: 6-8 servings
- Category: Main Course
- Cuisine: American
Ingredients
- Standing rib roast (about 4-6 lbs / 1.8-2.7 kg), bone-in preferred
- Fresh rosemary, finely chopped (about 2 tablespoons)
- Fresh thyme leaves, about 2 tablespoons
- Garlic, 4-5 cloves, minced
- Olive oil, 2 tablespoons
- Salt, 2 teaspoons kosher salt or to taste
- Freshly ground black pepper, 1 teaspoon
- Prepared horseradish, 2 tablespoons (adjust to taste)
- Sour cream, ½ cup (120 ml)
- Mayonnaise, 2 tablespoons
- Fresh lemon juice, 1 teaspoon
- Salt and pepper to taste
Instructions
- Take your standing rib roast out of the fridge about 1 hour before cooking to bring it to room temperature. Pat the roast dry with paper towels.
- In a small bowl, combine minced garlic, chopped rosemary, thyme leaves, olive oil, salt, and pepper to make a thick herb paste.
- Rub the herb paste all over the surface of the roast, pressing it into the meat.
- Preheat the oven to 450°F (230°C).
- Place the roast fat-side up on a rack in a roasting pan. Roast at 450°F for 20 minutes to brown the outside.
- Reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare, about 15 minutes per pound.
- Remove the roast from the oven, tent loosely with foil, and let rest for at least 20 minutes.
- While the roast rests, whisk together horseradish, sour cream, mayonnaise, lemon juice, salt, and pepper in a small bowl. Adjust horseradish to taste.
- Carve the roast against the grain into thick slices and serve with horseradish cream on the side.
Notes
Use a meat thermometer to ensure perfect doneness. Let the roast rest for at least 20 minutes to redistribute juices. Fresh herbs provide better flavor than dried. Horseradish cream can be made up to 2 days ahead and stored in the fridge. For dairy-free, substitute sour cream with coconut yogurt and olive oil with almond oil.
Nutrition
- Serving Size: 4 ounces (113g) of s
- Calories: 350
- Fat: 25
- Protein: 30
Keywords: standing rib roast, herb crust, horseradish cream, roast beef, holiday roast, easy roast recipe, beef roast, dinner recipe