Sunday Rib Roast
- 1 (3-rib) standing rib roast (7 to 8 pounds)
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- For the 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 salt
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
Preheat the oven to 220°C.
Place the oven rack on the second lowest position.
Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 50 minutes. Without removing the meat from the oven, reduce the oven temperature to 162°C and roast for another 30 minutes. Finally, increase the temperature to 220°C and roast for another 15 to 30 minutes, until the internal temperature of the meat is 50°C. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
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.
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
Carve and serve with the sauce.