STANDING RIB ROAST WITH PAN JUS AND HORSERADISH-PEPPERCORN CREAM

STANDING RIB ROAST WITH PAN JUS AND HORSERADISH-PEPPERCORN CREAM image

Number Of Ingredients 17

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Ingredients

For sauce:
2 T green peppercorns, preferably in brine
1 c sour cream
2 T prepared horseradish
For roast and jus:
1 bone-in standing rib roast (8-10 lbs)
3 T Worcestershire sauce
1 T dry English mustard
2 T freshly cracked black pepper
2 T finely chopped fresh thyme
1 T coarse salt
2 carrots, peeled and cut into 1-1/2" pieces
2 stalks celery, cut in 1-1/2" pieces
1 onion, peeled and quartered
4 cloves garlic, peeled
1-3/4 c beef stock or broth
salt and freshly ground black pepper to taste

Steps:

For sauce: Drain green peppercorns, reserving the brine. Crush the peppercorns in a mortar and pestle. Whisk into sour cream, together with horseradish. If desired add a bit of brine. Cover and refrigerate for at least 8 hours and as long as 3 days. For roast and jus: Pat roast dry. Rub 2 T Worcestershire sauce over entire surface and set aside for a few minutes. Sprinkle mustard evenly over roast, rub it in, and set aside a few more minutes. In a small bowl, combine black pepper and thyme. Sprinkle evenly over roast, pressing gently so it adheres. Cover tighly with plastic wrap, transfer to a rimmed plate, and refrigerate for at least 8 hours or as long as 24 hours. Remove roast from fridge 1 hour before roasting. Preheat oven to 450. Transfer roast, fat side up, to shallow roasting pan and season with salt. Transfer to oven and immediately drop temp to 350. Cook 23-30 min per pound for medium rare, occasionally checking internal temp in several places with an instant-read thermometer (145 for medium rare.) Remember temp will continue to rise slightly even after roast comes out of oven, so you'll take it out about 10 degrees "early." After first hour of roasting, scatter carrots, celery, onion and garlic in pan. When roast is at right temp, take out of oven and let it stand on a cutting board for 20-30 minutes before carving. Meanwhile, skim and discard any fat from pan, leaving behind only the drippings. Place roasting pan on stovetop over medium heat. Add stock/broth and 1 T Worcestershire and cook, using a wooden spoon to scrape the bottom of the pan. Remove from heat and strain pan juices into a small saucepan. Return juices to medium heat and simmer gently about 20 minutes or until ready to carve. Season with salt and pepper to taste. When serving, pass pan jus and horseradish sauce on the side.