Herb Crusted Standing Rib Roast with Mustard-Horseradish Sauce

• Gluten free

• Meat

  • 3 Prime rib, rib roast

• Produce

  • 1/2 tbsp Chives, Fresh
  • 5 Garlic (cloves, fine
  • 1/4 cup Herbs, fresh

• Condiments

  • 5 1/2 tbsp Dijon mustard
  • 1/4 cup Horseradish, prepared
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp Kosher salt
  • 1 tbsp Pepper, freshly ground
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Champagne vinegar
  • 3 tbsp Olive oil

• Dairy

  • 1 cup Sour cream

Found on thesuburbansoapbox.com

Description

Ingredients

• 1 3-rib prime rib roast
• 4 tablespoons dijon mustard (I use Maille)
• 3 tablespoons olive oil
• 5 garlic cloves, chopped fine
• 1 tablespoon kosher salt
• 1 tablespoon 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 tablespoons dijon mustard
• 1 teaspoon champagne vinegar
• 1 teaspoon worcestershire sauce
• 1/2 tablespoon fresh chopped chives
• salt and pepper to taste

Directions

• In a small bowl, combine the dijon, olive oil, garlic, salt, pepper and herbs in a bowl. Place the rib roast in a large roasting pan, bone side down, and spread the mustard/herb 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 on a meat thermometer (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.