Riggin Rib Roast with Horseradish Cream
No rib roast would be complete without Yorkshire pudding.
Rib Roast (bone-in), about 4 1/2 to 6 pounds
1/2 teaspoon salt
1/4 freshly ground black pepper
1/2 teaspoon paprika
1 tablespoon Dijon mustard
Three cloves garlic, minced
1 tablespoon chopped fresh rosemary
Preheat oven to 425°. Place roast in a roasting pan, fat side up; rub the roast with salt, pepper and paprika. Place the roast into the oven, reduce heat to 325° and cook for 1 to 1 1/2 hours. Rub the roast with the remaining ingredients; return it to the oven and continue to roast to the desired temperature until the internal temperature of the meat reads 120° for rare, 125° for medium-rare, 130° for medium, and 135° for well done. Remove the roast from the oven and let it rest 10 minutes before slicing. The internal heat of the beef will cause it to continue to cook another 10 degrees.
While the roast is resting, make the Horseradish Cream, below.
The amount of salt you use will vary depending on whether you use bottled or fresh horseradish.
3 tablespoons bottled horseradish or 1 tablespoon grated fresh
Salt as needed
Freshly ground black pepper as needed
Juice of half a lemon
1 cup heavy cream, whipped to soft peaks
Mix all the ingredients except the whipped cream together. Gently fold in the whipped cream and serve.
Makes 1 cup