Description
Ina Garten’s beef rib roast delivers classic elegance with simple, rich flavors from her signature culinary approach. Roasted to tender perfection and seasoned with herbs, this centerpiece dish promises a memorable dining experience that will delight guests and elevate any special occasion.
Ingredients
Scale
Main Ingredients:
- 1 3-rib standing rib roast (7 to 8 pounds / 3.18 to 3.63 kilograms)
Seasoning:
- 1 tablespoon kosher salt
- 1 ½ teaspoons freshly ground black pepper
Mustard Horseradish Sauce:
- 1 ½ cups (360 milliliters) good mayonnaise
- 3 tablespoons dijon mustard
- 1 ½ tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- ⅓ cup (80 milliliters) sour cream
- ¼ teaspoon kosher salt
Instructions
- Extract the prime cut of meat from refrigeration approximately 2 hours prior to culinary preparation, allowing it to equilibrate to ambient room temperature.
- Configure the oven’s heating element to 500°F (260°C), strategically positioning the cooking rack on the second lowest horizontal level for optimal heat circulation.
- Transfer the meat to a robust roasting vessel, positioning the bone-side downward. Liberally dust the exposed surface with premium sea salt and freshly ground black pepper, ensuring comprehensive seasoning coverage.
- Initiate the roasting process at the elevated 500°F temperature for precisely 45 minutes, creating a rich caramelized exterior that seals in succulent internal moisture.
- Without disrupting the oven’s internal environment, reduce the thermal setting to 325°F (165°C) and continue the cooking progression for an additional 30 minutes.
- Incrementally elevate the oven temperature to 450°F (230°C) and roast for 15-30 minutes, monitoring the internal meat temperature until it reaches 125°F (52°C) for an exquisite medium-rare doneness using a calibrated meat thermometer.
- Carefully extract the roasted cut from the oven and delicately encase it with aluminum foil, allowing the proteins to relax and redistribute internal juices for 20 minutes before precise carving.
- Craft an accompanying condiment by whisking mayonnaise, Dijon mustard, whole-grain mustard, prepared horseradish, sour cream, and a pinch of salt in a compact mixing vessel, creating a zesty complementary sauce.
Notes
- Let the roast relax after cooking, tenting it with foil for 20 minutes to lock in those mouthwatering juices and ensure maximum tenderness.
- Sprinkle salt and pepper generously across the entire surface, creating a flavor-packed crust that’ll make your taste buds dance.
- Maintain a consistent oven temperature by keeping the door closed during roasting, preventing heat fluctuations that could compromise the meat’s perfection.
- Verify doneness with a reliable meat thermometer, aiming for 125°F (52°C) for a perfectly medium-rare center that melts in your mouth.
- Pull the roast from the refrigerator two hours before cooking, allowing it to reach room temperature for even, delectable cooking from edge to center.
- Prep Time: 2 hours
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 530 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 45 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 120 mg