Standing Rib Roast with Horseradish Cream


Standing Rib Roast with Horseradish Cream
Lux rib roast with horseradish is just so special for a yom tov meal. You won’t have any left for sandwiches though so make sure you make it for special family. We use the horseradish cream sauce with fish, chicken and anything that needs a great condiment!
Recipe type: Main
Serves: 10

  • One 10-pound, bone-in standing prime rib or other roast
  • Kosher salt
  • Freshly ground pepper
  • ¼ cup olive oil
  • 4 tablespoons margarine
  • 2 heads of garlic, halved crosswise
  • 8 thyme sprigs
  • 1 ½ cups mayonnaise
  • ½ cup white horseradish
  • 1 tablespoon white wine vinegar or white vinegar
  • 1 tablespoon minced chives
  • 1 tablespoon minced scallion
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper

  1. PREPARE THE ROAST Preheat the oven to 325°. Using a sharp paring knife, make 1-inch-deep slits all over the surface of the meat. Rub salt and pepper all over the outside and in the slits of the roast. Heat the olive oil in a very large skillet. Add the roast, meaty side down, and cook over high heat until browned, about 10 minutes. Add the margarine, garlic and thyme and cook over moderate heat, basting the roast with the margarine, for 5 minutes.
  2. Transfer the roast to a medium roasting pan, bone side down. Press the cut side of the garlic halves and the thyme sprigs onto the surface of the meat and roast, turning the pan occasionally, for about 3½ hours; the meat is done when an instant-read thermometer inserted in the center registers 125°. Let rest for 15 minutes.
  3. MEANWHILE, MAKE THE SAUCE Combine all of the ingredients in a bowl.
  4. Carve the roast off the bone, then thinly slice. Serve with the horseradish sauce.