Herb Crusted Standing Rib Roast with Mustard-Horseradish Sauce

Ingredients

1 3-rib prime rib roast
4 tbsp dijon mustard (I use Maille)
3 tbsp olive oil
5 garlic cloves, chopped fine
1 tbsp kosher salt
1 tbsp freshly ground pepper
1/4 cup chopped fresh herbs (I use rosemary, sage and thyme)
1 cup sour cream
1/4 cup prepared horseradish
1 1/2 tbsp dijon mustard
1 tsp champagne vinegar
1 tsp worcestershire sauce
1/2 tbsp fresh chopped chives
salt and pepper to taste

 

Directions

In a small bowl, combine the dijon, olive oil, garlic, salt, pepper and herbs.

Place the rib roast in a large roasting pan, bone side down. Spread the mustard-herb mixture and rub thickly all over the surface. Cover and store in the refrigerator until two hours prior to roasting.

Remove the roast from the refrigerator and allow to rest at room temperature two hours prior to roasting.

Preheat the oven to 500 degrees and place the oven rack to the second lowest position.

Roast the meat for 30 minutes and then reduce the heat to 325 degrees. Continue roasting for approximately another hour and 30 minutes or until the internal temperature reaches 125 degrees (for medium-rare). Remove the meat from the oven and let rest for 30-40 minutes covered with foil.

While the meat is resting, whisk together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.

Move the meat to a cutting board for carving and serve with the sauce.