Description
Classic beef rib roast celebrates Ina Garten’s signature culinary expertise with prime beef seasoned simply and roasted to perfection. Guests will savor tender, juicy meat enhanced by elegant herb and salt preparation for a memorable dining experience.
Ingredients
Scale
- 1 3-rib standing rib roast (7 to 8 lbs / 3.18 to 3.63 kg)
- 1 tbsp kosher salt
- 1 ½ tsp freshly ground black pepper
- 1 ½ cups (360 ml) mayonnaise
- 3 tbsps dijon mustard
- 1 ½ tbsps whole-grain mustard
- 1 tbsp prepared horseradish
- ⅓ cup (80 ml) sour cream
- ¼ tsp kosher salt
Instructions
- Preparation: Remove beef rib roast from refrigerator and let rest at room temperature for 2 hours to ensure even cooking.
- Oven Configuration: Preheat oven to 500°F, positioning rack on second-lowest level for optimal heat distribution.
- Seasoning and Positioning: Place roast bone-side down in a sturdy roasting pan, generously coating exterior with sea salt and freshly ground black pepper.
- High-Temperature Searing: Roast at 500°F for 45 minutes to develop a rich, caramelized crust that locks in moisture and enhances flavor profile.
- Temperature Reduction: Without opening oven door, lower temperature to 325°F and continue cooking for approximately 30 minutes.
- Final Roasting Stage: Increase oven temperature to 450°F and cook until internal temperature reaches 125°F for perfect medium-rare doneness, using a precise meat thermometer.
- Resting and Serving: Remove roast from oven, tent with aluminum foil, and allow meat to rest for 20 minutes to redistribute internal juices before carving.
- Complementary Sauce Preparation: Whisk together mayonnaise, Dijon mustard, whole-grain mustard, horseradish, sour cream, and salt to create a tangy accompanying condiment.
Notes
- Temper the Meat: Remove beef from refrigerator 2 hours before cooking to ensure even cooking and optimal tenderness.
- High-Heat Searing: Blast at 500°F initially to create a beautiful caramelized crust that locks in intense flavor and juiciness.
- Precise Temperature Monitoring: Use a reliable meat thermometer to achieve perfect medium-rare, targeting 125°F internal temperature for ideal doneness.
- Resting is Crucial: Allow the roast to rest under foil for 20 minutes after cooking, enabling meat juices to redistribute and ensuring maximum succulence.
- Prep Time: 2 hours
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 800
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 60 g
- Saturated Fat: 15 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 55 g
- Cholesterol: 180 mg