The most important element in this recipe is DO NOT OPEN THE OVEN DOOR from the time the roast is put into the oven until it is almost done. So you should prepare side dishes that do not have to be baked if you only have one oven.
Roast:
One 5-lb standing rib roast (get the best quality you can afford)
1 T. kosher salt
1/2 t. garlic powder
1/2 t. ground fresh black pepper
(NOTE: My butcher cuts the meat off the rib bones, then ties the roast back to the bones, so the ribs infuse more flavor, and the roast is much easier to slice without the bones. Roast should also have a nice layer of fat on top.)
Au Jus:
1 1/2 to 2 c. canned beef broth
1/2 t. dried thyme
1/3 c. red wine
2 T. butter
Salt and pepper
Allow the roast to stand at room temperature for at least 1 hour.
Prepare horseradish sauce (see recipe below)
Meanwhile, preheat oven to 375 degrees
Line a 9×13 roasting pan with aluminum foil
Insert a rack inside pan
Place roast on rack, rib side down and fat side up
Mix salt, garlic powder and pepper and rub all over roast
If you have a meat thermometer with a cable, insert it into deepest part of roast, and run cable out to counter
Place roast in preheated oven and roast for 1 hour.
Turn oven off.
Leave the roast in the oven, but DO NOT OPEN OVEN DOOR for 3 hours.
One hour before serving time, turn oven back to 375 degrees.
Roast 30-45 minutes, or until internal temperature of roast reaches 135 degrees
When this temperature gets close, I do take the roast out and double check with my instant thermometer. This roast is too expensive to take any chances of it being over or under done. It will continue to cook somewhat while resting.
When ready, place roast on warmed platter, and lightly tent with aluminum foil while making the au jus.
To make au jus, take rack out of the roasting pan and pour off the melted fat into a bowl to discard..
Place the roasting pan on burner over medium heat
Add thyme, 1 1/2 c. stock, and 1/3 c. red wine. Bring to boil and simmer 5-10 minutes, stirring up brown bits from bottom of pan.
Whisk in wine and butter.
Taste and add more beef broth if desired.
Add salt and pepper to taste.
Horseradish Sauce:
1/2 c. sour cream
1 1/2 t. champaign vinegar (or white wine vinegar)
1 T. horseradish
1 t dijon
pinch kosher salt
pinch of black pepper
Blend all ingredients, cover and refrigerate at least 2 hours or overnight.
