The holidays call for something a bit extraordinary. This rib roast is standing-ovation worthy, with a creamy horseradish sauce and special occasion Yorkshire Pudding that we drizzle with honey because, well, Tennessee. This recipe calls for a reverse sear: a special technique where the roast is seared after it's cooked in the oven, giving it a very flavorful, browned crust. Happy holidays and happy eating!
Level
Advanced
Prep Time
30 minutes
Cook Time
3+ hours
Serves
4-6
Cook it With Our
Directions
- Prepare the roast. Remove the roast from the fridge and bring to room temperature, about 1 hour.
- Pat the roast dry with paper towels. Mix salt, pepper, garlic, rosemary, and thyme; rub the spice mixture evenly over the meat.
- Preheat the oven to 250˚F. Place the roast, bone-side down, in a 10.25 inch skillet. The bones will lift the meat off the skillet to ensure even cooking. Place the roast in the oven.
- Roast for about 2 to 3 hours, until the internal temperature reaches 130 degrees for medium rare. Remove from skillet to a cutting board.
- Reverse sear the roast. Place the skillet on the stovetop over medium heat, 3 to 5 minutes. Sear roast 1-2 minutes per side until fat has rendered and a good crust has developed. Remove from the skillet and tent with aluminum foil.
- Rest about 20 minutes. Reserve rendered beef fat for Yorkshire pudding.
- Make the Yorkshire Pudding. Increase oven temperature to 450 degrees and place a muffin pan inside to preheat.
- Meanwhile, whisk flour, milk, eggs, and salt until smooth. Let the batter rest (this can happen while your roast is searing).
- Carefully remove the muffin pan from the oven and add 2 teaspoons of rendered beef fat into each well—it’s alright if there’s a little more or less. Quickly pour batter into the wells filling 2/3 of the way.
- Return the muffin pan to the oven and bake for 15 to 20 minutes or until they puff up and are golden brown.
- Make the horseradish sauce. Mix all ingredients together, cover and rest for 30 minutes.
- Serve. Carve the roast into slices and serve with Yorkshire pudding drizzled with honey. Spoon creamy horseradish sauce over sliced standing rib roast.
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