Sunday Rib Roast

Bake: 1 1/2 Hours to 1 3/4 Hours

Rest: 20 Minutes

Ingredients

• 1 (3-rib) Standing rib roast (7-8 lbs)
• 1 Tablespoon of Kosher Salt
• 1 1/2 teaspoon of freshly ground black pepper
• Mustard Horseradish Sauce (recipe below)
  • 1 1/2 cups of mayonnaise
  • 3 Tablespoons of Dijon Mustard
  • 1 1/2 Tablespoons of whole grain mustard
  • 1 Tablespoon of prepared horseradish
  • 1/3 cups of Sour Cream
  • 1/4 teaspoon of Kosher Salt
  • *Whisk all ingredients together while the roast is cooking*

Instructions

• Two hours before roasting remove the meat from the refrigerator and allow it to come to room temperature
• Preheat over to 500 degrees (be sure oven is clean before setting it to 500 degrees)
• Place the oven rack on the second lowest position
• Place the roast in a pan large enough
• To hold it comfortably, bone side down, and spread the top thickly with salt and pepper
• Roast the meat for 45 minutes
• Without removing the meat from the reduce the oven temperature to 325 degrees and roast for another 30 Minutes.
• Finally increase the temperature to 450 degrees and roast for another 15-30 minutes until the internal temperature of the meat is 125 degrees (be sure the thermometer is exactly in the center of the roast)
• Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminium foil and allow the meat to rest for 20 minutes
• Carve and serve with Mustard Horseradish Sauce