Nothing says TA-DAH like a standing rib roast. The meat is so juicy and richly flavored, you can roast the meat, carve it and serve it either warm or at room temperature.
4-Ingredient Horseradish Crusted Rib Roast
Servings
6 Servings
Ingredients
- 1 3-bone rib roast (about 7-8 pounds)
- Kosher salt
- Freshly cracked black pepper
- 1 cup prepared horseradish
- Several whole heads of garlic
- 6 large shallots unpeeled
- 2 cups chicken stock
Instructions
- Preheat oven to 450°F.
- Generously season roast with salt and pepper (you want each bite to be seasoned).
- Rub entire roast with prepared horseradish (go for it!)
- Place standing rib roast in a pan that will accommodate the whole roast, no bones overhanging. The roast can be laying down with the meat facing upwards. Add garlic and shallots to the pan.
- Roast in prepared oven for 45 minutes. Reduce the heat to 350°F and continue roasting for another 30 minutes or until the internal temperature is 125°F.
Pan sauce
- Squeeze garlic and shallots, out of their papery shells, into a sauce pan. Add chicken broth and pan juices. Whisk briefly to break up the shallots and garlic.
- Reduce over medium heat until it coats the back of a spoon.
- How to Carve a Standing Rib Roast
- Cut meat from the bones and hide the bones for yourself when everyone goes to bed! This is the best part!
- Slice the meat, lengthwise into thin slices. Transfer to a platter.
Dear Jamie,
When you say “prepared horseradish,” am I assuming correctly that it is the bottled horseradish? If so, is it the white or red?
Thank you.
Yes for this recipe we prefer white.
Hi. making the roast tonight. question….so I put the full garlic and shallots in the oven to cook under the roast, and then after I take them out of the oven, out of the shell and cook them in a pan with broth? for a sauce that pour on to the roast? or keep on the side?
thank you