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Standing Beef Rib Roast with Horseradish Cream & Zip Sauce
Prep: 20 minutes plus standing
Roast/Cook: 2 hours 25 minutes • Serves: 10
Rib Roast
3 tablespoons olive oil
1-1/2 tablespoons chopped fresh thyme
1-1/2 tablespoons kosher salt
1-1/2 teaspoons fresh ground black pepper
1 (4-rib) bone-in standing rib roast (about 8 pounds)
Horseradish Cream
1/2cup sour cream
1/4cup mayonnaise
1/2teaspoon kosher salt
1/4teaspoon white pepper
2 teaspoons chopped fresh chives
Zip Sauce
2 teaspoons minced shallots
1/2cup (1 stick) plus 2 teaspoons unsalted butter, slightly softened
1 cup heavy cream
1/4cup soy sauce
2 teaspoons Worcestershire sauce
1/4teaspoon white pepper
1.Prepare Rib Roast: In small bowl, mix rosemary, oil, thyme, salt and pepper. Place roast, fat side up, in shallow roasting pan; rub with herb mixture. Let stand 30 minutes.
2.Preheat oven to 450°. Roast beef 25 minutes; reduce oven temperature to 325°. Roast 2 hours longer or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil. Let stand 15 minutes; internal temperature will rise to 145° upon standing for medium-rare.
3.Prepare Horseradish Cream: In small bowl, whisk together all ingredients except chives; stir in chives. Cover and refrigerate until ready to serve.
4.Prepare Zip Sauce: In small saucepot, cook garlic and shallots in 2 teaspoons butter over medium heat 5 minutes or until softened, stirring occasionally. Add cream; cook 10 minutes or until reduced slightly. Stir in soy sauce, Worcestershire and pepper; whisking constantly, gradually add remaining 1/2 cup butter. Remove from heat; cover to keep warm.
5.Slice roast and serve with sauces.
Approximate nutritional values per serving:
720 Calories, 55g Fat (25g Saturated), 221mg Cholesterol,
1204mg Sodium, 2g Carbohydrates, 0g Fiber, 54g Protein
