Ingredients:

  • 1 (3-bone) Standing Rib Roast (7.5 lbs)
  • 1.5 tbsp Kosher salt
  • 1 tbsp Coarsely cracked black pepper
  • 1 tbsp Fresh thyme leaves, minced
  • 1 cup 16% fat Sour cream
  • 2 tbsp Heavy-duty mayonnaise
  • 3 tbsp Prepared horseradish, drained
  • 1 tsp Dijon mustard
  • 1 tbsp Fresh chives, finely chopped

Instructions:

  1. Remove the roast from the refrigerator at least 2 hours before cooking to allow it to reach room temperature. Pat the meat bone-dry with paper towels.
  2. Season the roast aggressively on all sides with kosher salt, cracked black pepper, and minced thyme leaves.
  3. Preheat your oven to 500°F (260°C). Place the roast in a heavy-bottomed roasting pan with a rack, bone-side down.
  4. Roast the meat at 500°F for exactly 20 minutes to develop the crust. Do not open the oven door during this time.
  5. Reduce the oven temperature to 325°F (160°C). Insert a digital probe thermometer into the thickest part of the meat (avoiding the bone).
  6. Continue roasting for 1 hour 15 minutes to 1 hour 45 minutes until the internal temperature reaches 125°F for medium-rare.
  7. In a small bowl, whisk together the sour cream, mayonnaise, horseradish, Dijon mustard, and chives to create the sauce.
  8. Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 30 minutes before carving to allow juices to redistribute.