Rib Roast Dinner Interrupted

For Christmas dinner I planned prime rib roast, broccoli salad, pop-overs and baked potatoes but just a few hours after i brought home the roast, my nephew invited the whole family over to his house. He had smoked turkey and crab.  I made the roast and took it as my contribution to the meal. This is the recipe I used for the roast and sauce.  NOTE I cooked the roast to 130º

Sunday Rib Roast

2002 Barefoot Contessa Family Style, All Rights Reserved

Ingredients

1 (3-rib) standing rib roast (7 to 8 pounds)

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

Mustard Horseradish Sauce, recipe follows

Directions

Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 500 degrees F (see note).

Place the oven rack on the second lowest position.

Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.

Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

Note: Be sure your oven is very clean before setting it at 500 degrees F.

Mustard Horseradish Sauce

1 1/2 cups good mayonnaise

3 tablespoons Dijon mustard

1 1/2 tablespoons whole-grain mustard

1 tablespoon prepared horseradish

1/3 cup sour cream

1/4 teaspoon kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.