Reverse-Sear Standing Rib Roast with Pan Au Jus and Horseradish Cream

Steps

1. Step 1

   The day before: pat the roast dry with paper towels. Stir the salt and pepper together and rub it all over the meat, including the ends and between the bones. Set the roast on a rack over a rimmed baking sheet and refrigerate uncovered overnight (12 to 24 hours). This dry brine seasons the meat and dries the surface so it browns well.

   12 hr, hands-off

   • 1 bone-in standing rib roast, 4 ribs (about 8–9 lb)
   • 4 tsp kosher salt
   • 2 tsp coarsely ground black pepper
2. Step 2

   Two hours before cooking, take the roast out of the fridge and let it sit at room temperature. Mash the garlic, rosemary and olive oil into a paste and rub it over the fat cap and sides of the roast.

   2 hr, hands-off

   • 6 cloves garlic
   • 2 tbsp fresh rosemary
   • 2 tbsp olive oil
3. Step 3

   Heat the oven to 225°F. Scatter the onion and carrot in a roasting pan, set a rack over them and put the roast on the rack, fat side up and bones down. Insert an instant-read or leave-in thermometer into the thickest part of the meat, away from bone.

   225°F

   • 1 small onion
   • 1 carrot
4. Step 4

   Roast until the center reads 118–120°F for medium-rare, about 3 to 3 1/2 hours (roughly 25 minutes per pound). Start checking an hour early; the thermometer, not the clock, tells you when it's done.

   3 hr 15 min, hands-off · 225°F

5. Step 5

   Move the roast, still on its rack, to a carving board and tent loosely with foil. Rest at least 30 minutes, up to an hour. Meanwhile raise the oven to 500°F.

   30 min, hands-off · 500°F

6. Step 6

   While the meat rests, make the jus: set the roasting pan with the vegetables and drippings over medium-high heat on the stovetop (spoon off all but about 1 tablespoon of fat first). Pour in the red wine and scrape up the browned bits, then simmer until reduced by half, about 4 minutes. Add the broth and thyme and simmer until slightly reduced and well flavored, 10 to 12 minutes.

   16 min

   • 1 cup dry red wine
   • 3 cups beef broth
   • 2 sprigs fresh thyme
7. Step 7

   Strain the jus into a small saucepan, pressing the vegetables to get all the liquid, then discard them. Whisk in the cold butter and season with salt and pepper. Keep warm.

   5 min

   • 1 tbsp unsalted butter
   • salt and pepper
8. Step 8

   Make the horseradish cream: whip the cold heavy cream with a hand mixer to soft peaks, about 2 minutes. Fold in the sour cream, horseradish, lemon juice, salt and cayenne. Refrigerate until serving.

   10 min

   • 1/2 cup heavy cream
   • 1/2 cup sour cream
   • 3 tbsp prepared horseradish
   • 1 tsp lemon juice
   • 1/4 tsp kosher salt
   • 1 pinch cayenne pepper
9. Step 9

   Return the rested roast on its rack to a clean rimmed baking sheet and roast at 500°F until the crust is dark brown and crackling, 6 to 10 minutes. Watch it closely so the herbs don't burn.

   8 min · 500°F

10. Step 10

    Carve: stand the roast on end and run a knife down along the bones to free the meat, then slice the roast 1/2 to 3/4 inch thick. Cut the rack of bones apart for anyone who wants one. Serve with the warm jus and the horseradish cream.

    10 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026