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Sunday Rib Roast (Barefoot Contessa) Recipe

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This recipe for Sunday Rib Roast (Barefoot Contessa) is from That's Delish!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3 rib) standing rib roast (7 to8 pounds)
1 T. Kosher salt
1 1/2 tsp. freshly ground black pepper

Mustard Horseradish Sauce, recipe follows:

1 1/2 c good mayonnaise
3 T. Dijon mustard
1 1/2 T whole-grain mustard
1 T. prepared horseradish
1/3 c sour cream
1/4 tsp. kosher salt
Directions:
Directions:
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 500º F (make sure your oven in very clean before setting to 500º)

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 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325ºF and roast for another 30 minutes. Finally, increase the temperature to 450ºF and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125ºF. (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. Carve and serve with the sauce.

Sauce:
Whisk together the mayo, mustards, horseradish, sour cream and salt in a small bowl
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes: cook time: 1 3/4 hours
Personal Notes:
Personal Notes:
I have made this roast for special occasions and it is tender and juicy. It is easy to make and requires you invest in a great piece of meat.

 

 

 

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