I never made a rib roast before and I always kid my wife that I want to make one. Kid because she knows as well as I do that it goes right through me. But I love it so tender and the taste of the crust out of this world. The last time I had one was the year I retired and on my goodbye tour to the Florida office I drove to my brothers over by Jacksonville. Didn’t realize that it would be a 4ish hour drive, but he and Nancy are worth it.

Anyway I was nostalgic this year and remembering we always had one for family holiday especially when Diane bought a 8 rib roast thinking that it was 1 rib per person not per couple. and I must have made a good enough argument because we had one this year for Xmas. And to answer your question yes it did live up to all expectations.

Whole foods was having a sale on their grass fed roast so I picked up a 4 lb. 2 rib.

Ingredients

• 1 standing rib roast* bone-in (4 pounds, 2 ribs)
• 1 1/2 tablespoons kosher salt
• 1 teaspoon ground black pepper
• 3 tablespoons Dijon mustard
• 3 garlic cloves minced (about 1 tablespoon)
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
• 1/4 cup rosemary leaves finely chopped

How

• For at least an hour but I did day before salt and pepper generously about 3/4 tsp per pound, pepper to taste about 1/2 for mine. mix together in small bowl and rub into all sides
• Place the meat bone side down on a rimmed baking sheet and sprinkle on all sides with the salt and pepper. Let stand at room temperature for at least 1 hour prior to cooking
• Note: I did something I’ve been playing with for meats and saw many did in other recipe, the day before I did the salt and pepper and stored in refrigerator uncovered. I also allowed 4-5 hours to get to room temperature.
• Make sure your oven racks are positioned such that the rib roast can fit comfortably. Preheat the oven to 450°F. In a medium bowl, stir together the mustard, garlic, olive oil, lemon juice, and rosemary. Spread the mustard mixture all over the meat. Sorry forgot to take picture of this
• Roast for 20 minutes at 450°F, then reduce the oven temperature to 350°F. Continue roasting until the meat registers 115°F on an instant-read thermometer inserted as close as possible to the center of the meat without touching bone (or 125°F for medium-rare), about 45 minutes to 1 hour more. Prime rib can overcook quickly, so check early and often. You want it to be nice and pink.
• This depends a lot on your oven i was looking for more medium rare to medium and when the thermometer registered 134°F I took it out and covered loosely.
• Remove the pan from the oven. Transfer the meat to a cutting board, tent with foil, and let rest for at least 20 minutes before slicing and serving
• I served with a Creamy Horseradish Sauce,

Creamy Horseradish Sauce Recipe

Ingredients

• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 2 tbsp mayo
• 1 tsp dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp parsley or chives, freshly chopped

Instructions

• Combine all the ingredients in a bowl and stir to combine.
• Keep covered in the refrigerator until ready to serve.