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Sunday Rib Roast

Source of Recipe

From "Barefoot Contessa Family Style" by Ina Garten


Recipe Introduction

"Remember that old Burns and Allen skit where Gracie tells George how she makes roast beef? 'Well,' she'd say, 'I put two roasts in the oven; a little one and a big one. When the little one is burnt, then I know the big one is done.' Sometimes I feel like Gracie trying to figure out if the roast is done, but this system from Barbara Kafka's Roasting seems to produce a perfect rib roast every time — rare in the middle and medium-rare on the ends. When I cook at 500 degrees I make sure my oven is perfectly clean; otherwise it creates a lot of smoke."

List of Ingredients

â—¦ One 3-rib standing rib roast (7 to 8 pounds)
â—¦ 1 tablespoon kosher salt
â—¦ 1 ½ teaspoons freshly ground black pepper
â—¦ Mustard Horseradish Sauce or Stilton Sauce (recipes follow)


Recipe

Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 500 degrees. Place the oven rack on the second lowest position.

Place the roast in a pan large enough to hold it comfortably, bones 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 325 degrees and roast for another 30 minutes.

Finally, increase the temperature to 450 degrees and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 ½ to 1 ¾ hours.

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.


Serves 6 to 8



Mustard Horseradish Sauce:

â—¦ 1 ½ cups good mayonnaise
â—¦ 3 tablespoons Dijon mustard
â—¦ 1 ½ tablespoons whole-grain mustard
â—¦ 1 tablespoon prepared horseradish
â—¦ â…“ cup sour cream
â—¦ ¼ teaspoon kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl. Serve at room temperature.

Serves 6 to 8


Stilton Sauce:

â—¦ 4 ounces Stilton cheese, crumbled
â—¦ 8 ounces cream cheese, at room temperature
â—¦ ½ cup good mayonnaise
â—¦ ½ cup sour cream
â—¦ 1 tablespoon chopped scallions, white and green parts
â—¦ 1 teaspoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ¼ teaspoon Worcestershire sauce

Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.

Serves 6 to 8