Peppery Rib Roast with Horseradish Sauce

Recipe by Chef James Cranmer

Serves: 8

Preparation: 10 minutes

Cook Time: 2-3 hours


8-10  lb. Rib Roast (bone removed and tied on)

3 Tbsp. Black pepper

3  Tbsp.  Sea salt

1Tbsp. Thyme

½  Tbsp. Ground mustard

1Tbsp. Garlic powder

For Sauce:

½  cup mayonnaise

½  cup sour cream

¼   cup grated horseradish

Salt and pepper and needed


1. First remove roast from refrigeration and let bring to room tempter about 30 minutes.  Preheat oven to 450 degrees. Next rub rib roast with seasonings.  Place roast bone side down in roasting pan uncovered.  Bake rib roast at 450 degrees for 15 minutes.  Next lower oven to 325 degrees and roast for 1 ¾ hours for rare, or 120 degrees internal temp.  Medium doneness will be 140-145 degrees.  

2.  For horseradish sauce simply combined all ingredients in small mixing bowl and stir till combined.  Season with salt and pepper and keep refrigerated.  This can be made a day ahead of time and will taste better.

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