Standing Rib Roast with Herb Horseradish Crust

Standing Rib Roast with Herb Horseradish Crust

Serves 8

Prep Time: 30 minutes

Cook Time: 3 hours

• 1 6-8 lb standing rib roast, bone in
• 1/4 cup prepared horseradish
• 2 tbsp dijon mustard
• 2 tsp chopped fresh thyme
• 2 tsp chopped flat leaf parsley
• 1 tsp lemon zest
• 1/2 cup olive oil
• 4 cloves garlic, finely minced
• salt & pepper to taste

Mash all the seasonings and oil into a fine, even paste. Smear all over the roast. Pre-heat the oven to 375 degrees. Place the roast in a roasting pan in the center rack of the oven. Roast for roughly 2 hours, depending on weight. For the last 30 minutes of roasting, increase the oven temperature to 425 degrees. When the internal temperature reads 130 degrees (for rare), remove from the oven and allow to rest for 30 minutes before carving.

Pan Jus

Heat roasting pan over 2 burners on the stove top, spooning off the fat. De-glaze with 1/2 cup of red wine and 2 cups of beef stock. Reduce by half and serve hot. Season with salt and pepper to taste. For a very fine sauce, strain the jus before serving.