The spicy tang of horseradish perfectly offsets the richness of a hearty rib roast.
1 Chairman’s Reserve® bone-in beef rib roast (4 ribs, about 9 pounds), chine bone removed, rib bones Frenched, if desired
Coarse (kosher) salt
1 teaspoon freshly ground black pepper
2 garlic cloves
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh thyme
One 16- to 15-ounce container sour cream
3 tablespoons prepared horseradish, well drained
2 tablespoons finely sliced chives
1 cup canned reduced-sodium beef broth
- Preheat oven to 350ºF. Tie roast vertically between bones in three places. Season roast with 1 teaspoon salt and pepper, mainly on the two cut sides. Finely chop garlic on chopping board. Sprinkle with 1 teaspoon salt and smear and chop into a paste. Scrape into small bowl, add mustard and thyme, and stir well. Smear over fat cap of roast.
- Meanwhile, make sauce: In medium bowl, combine sour cream, horseradish, and chives. Cover and refrigerate until ready to serve.
- Place roast, fat side up, on meat rack in shallow roasting pan. Do not add water or cover. Roast until instant-read thermometer inserted into center of roast (not resting in fat) reads 135ºF for medium rare, 2 ¾ to 3 hours. (For medium, roast until thermometer reads 145ºF, about 15 minutes more.) Remove from oven and transfer to carving board. Let stand 15 minutes—roast temperature will rise 5º to 10ºF during this period.
- Pour out and discard fat from roasting pan. Place pan on stove over medium heat. When sizzling, add broth and bring to a boil, scraping up browned bits in pan with a wooden spatula or spoon. Keep warm over very low heat. Just before serving, pour into sauceboat.
- Carve roast and serve with jus and sauce passed on the side.
For a special presentation, ask your butcher or meat retailer to French the roast’s bones, a process that removes the fat and lean between and around the bones for extra visual appeal. To do this at home, place the rib roast so the bones and the fat side are facing up. Using a flexible sharp knife, make a long cut across the bones about 2 inches from the end (or even more, if you want more bone showing). Cut between each of the bones, down to the cut line, removing the meat between the bones. (Discard the meat or save for another use.) Use the knife to go back and scrape and clean around each bone.
Serving suggestion: Roasted potato wedges, asparagus spears