This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 4 to 5 lb rib roast
- 2 t. Kosher salt
- 2 t. freshly ground black pepper
- 1 t. Onion powder
- 1 t. Fresh rosemary, minced
- 6 cloves garlic, finely minced
- 1 t. Fresh thyme, finely minced
- 3 T. olive oil
- ¾ c. creme fraiche or sour cream
- 3 T. grated horseradish
- 2 T. mayonnaise
- 1 T. fresh lemon juice
- 1 T. fresh chives, finely minced
- ¼ t. Salt
- Freshly ground black pepper
Directions:
Step 1: Preheat the oven to 500°F.
Step 2: Place the roast on a cutting board and pat dry.
Step 3: Mix together the 2 t. Salt, 2 t. Pepper, onion powder, rosemary, garlic, thyme, and olive oil. Rub evenly all over the roast. Spray a roasting pan fitted with a roasting rack and place the meat on the roasting rack. Roast in the oven for 15 minutes then reduce the heat to 325 and roast for 12 minutes per pound or until the internal temperature registers 130 degrees for a medium-rare to medium roast or to your desired doneness.
Step 4: While the meat roasts, make the horseradish sauce. In a small mixing bowl, whisk together the creme fraiche or sour cream, horseradish, mayonnaise, lemon juice, chives, salt, and pepper. Add more salt and pepper if needed and chill slightly
Step 5: Rest the meat for 30 minutes before carving. Serve with Horseradish Sauce.
Serves 8 to 10