This Sunday Rib Roast Recipe is a succulent and crusty recipe, which features a premium standing rib roast and a zesty mustard horseradish sauce. It’s the ultimate celebration dinner, ready in about 2 hours and 30 minutes (plus resting time).
Jump to RecipeSunday Rib Roast Recipe Ingredients
The Roast:
- One 3-rib standing rib roast (7 to 8 pounds)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
Mustard Horseradish Sauce:
- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
How To Make Sunday Rib Roast Recipe
- Temper the meat: Two hours before you plan to roast, remove the meat from the refrigerator and allow it to sit at room temperature. This step is crucial for ensuring the roast cooks evenly from edge to center.
- Prep the oven: Preheat the oven to a scorching 500 degrees F. Note: Ensure your oven is very clean before setting it to this high temperature to avoid smoke. Place the oven rack in the second-lowest position.
- Season the beef: Place the roast in a roasting pan large enough to hold it comfortably, positioning it bone-side down (the bones act as a natural rack). Spread the salt and black pepper thickly over the top and sides of the meat.
- The high-heat blast: Roast the meat at 500 degrees F for 45 minutes. This initial blast creates a dark, flavorful crust.
- Low and slow: Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
- The final sear: Increase the temperature back up to 450 degrees F and roast for another 15 to 30 minutes. The roast is done when the internal temperature reaches 125 degrees F (for medium-rare) in the exact center. The total cooking time will be between 1 1/2 and 1 3/4 hours.
- Rest and carve: Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. This allows the juices to redistribute.
- Make the sauce: While the meat rests, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, sour cream, and salt in a small bowl. Carve the roast and serve with the sauce.
Recipe Tips
- Clean Oven: As mentioned in the instructions, a 500°F oven will smoke if there is any grease or spillover on the bottom. Clean your oven beforehand to prevent setting off smoke alarms.
- The Thermometer: A standing rib roast is an investment. Do not guess the cooking time. Use a reliable digital instant-read thermometer. Pull the meat at 125°F for medium-rare; the temperature will rise to about 135°F while resting.
- Bone-Side Down: You do not need a roasting rack for this recipe. The natural curve of the rib bones acts as a rack, lifting the meat off the bottom of the pan and allowing heat to circulate.
- Room Temperature: Tempering the meat (letting it sit out for 2 hours) is the secret to avoiding a roast with a gray, overcooked ring around the edge and a raw center.
What To Serve With Sunday Rib Roast
This is a classic feast that pairs with traditional steakhouse sides.
- Yorkshire Pudding: A must-have for soaking up the drippings.
- Creamed Spinach: Rich and savory.
- Roasted Potatoes: Cooked in beef fat or duck fat.
- Glazed Carrots: Adds sweetness to the savory meal.
How To Store Sunday Rib Roast Recipe
- Refrigerate: Store leftover roast beef wrapped tightly in plastic wrap or foil in the refrigerator for up to 3-4 days. Store the sauce in a separate container.
- Reheat: To reheat without overcooking, place slices in a baking dish with a little beef broth, cover with foil, and warm in a 250°F oven until just heated through.
- Freeze: You can freeze the cooked meat for up to 3 months, but the texture is best when fresh.
Sunday Rib Roast Recipe Nutrition Facts
- Calories: 850
- Total Fat: 65g
- Saturated Fat: 25g
- Cholesterol: 180mg
- Sodium: 900mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugar: 1g
- Protein: 55g
Nutrition information is estimated per serving (meat + sauce).
FAQs
This technique (High-Low-High) is designed to create a spectacular crust while ensuring the inside cooks gently. The final blast of heat re-crisps the exterior just before serving.
Yes, you can use a boneless ribeye roast. You will need to place it on a metal roasting rack since you don’t have bones, and the cooking time will be slightly shorter.
It has a “nasal clearing” kick due to the horseradish and Dijon. If you prefer it milder, start with half the amount of horseradish and taste as you go.
Sunday Rib Roast Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings2
hours1
hour45
minutes850
kcalA foolproof method for roasting a standing rib roast using a variable temperature technique to ensure a crispy, salty crust and a perfectly medium-rare interior, served with a creamy mustard-horseradish sauce.
Ingredients
1 (7-8 lb) 3-rib standing rib roast
1 tbsp kosher salt
1.5 tsp black pepper
Sauce: 1.5 cups mayo, 3 tbsp Dijon, 1.5 tbsp whole-grain mustard, 1 tbsp horseradish, 1/3 cup sour cream, 1/4 tsp salt.
Directions
- Let roast sit at room temperature for 2 hours.
- Preheat oven to 500°F.
- Season roast heavily with salt and pepper. Place bone-side down in pan.
- Roast 45 minutes at 500°F.
- Reduce to 325°F; roast 30 minutes.
- Increase to 450°F; roast 15-30 minutes (until 125°F internal).
- Foil and rest for 20 minutes.
- Whisk sauce ingredients and serve with carved beef.
Notes
- Oven Position: Use the second lowest rack to ensure the large roast is centered in the oven.
- Slicing: Cut between the rib bones for thick, generous “Flintstone” style chops, or cut the meat off the bone first for thinner slices.
