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I love a good roast and this Pepper and Herb Crusted Standing Rib Roast with Parmesan Garlic Horseradish sauce doesn't disappoint!

Pepper and Herb Crusted Standing Rib Roast with Garlic Parmesan Horseradish Cream

An easy and delicious Standing Rib Roast coated in pepper and herbs then served with a creamy horseradish sauce.
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Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Author: Hezzi-D

Ingredients

For the Rib Roast:

  • 1 4-5 lb bone in ribeye roast (preferably Certified Angus Beef brand)
  • 2 Tablespoons coarse cracked black pepper
  • 2 Tablespoons kosher salt
  • 1 Tablespoon garlic powder
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon smoked paprika

For the Horseradish Cream:

  • 1 c. sour cream
  • 3 Tablespoon horseradish
  • 2 teaspoon Dijon mustard
  • 3 Tablespoon Parmesan cheese
  • 2 garlic cloves minced
  • 1 Tablespoon fresh chives minced
  • 1 teaspoon lemon juice
  • salt and pepper

Instructions

  • Preheat the oven to 450 degrees.
  • In a medium bowl combine the black pepper, salt, garlic powder, rosemary, oregano, thyme, and paprika. Mix well and rub all over the rib roast.
  • Place the roast bone side down in a roasting pan.
  • Bake the roast for 15 minutes then lower the temperature to 325 degrees and continue baking for 2 hours.
  • Remove the roast from the oven and tent with foil for 15 minutes. Check the temperature. It should be between 130 and 135 degrees.
  • Meanwhile, combine all ingredients for the Horseradish cream and mix well.
  • Remove foil from the roast and slice. Serve with the Horseradish cream.

Notes

A Hezzi-D Original recipe