By Chef Rachel Ponce
This cut of meat takes center stage in many homes during the holidays. It may seem intimidating, but this simplified preparation allows the host to feed a crowd without pressure. Get your cut of meat from most butchers and specialty stores, like this one from Primal Meat Company. This local butcher is a partner of Edible’s Pair With.
Place rib roast in roasting pan and salt entire roast with ⅛ teaspoon salt. Let sit at room temperature for 3 hours to release moisture inside. Preheat oven to 500 degrees F. Cut bones away from roast and tie back onto roast using kitchen string, to be able to cook roast on rib side for evenness.
Use clean towel to dry off roast, wiping away moisture and salt. Rinse out roasting pan, place roast back in, fat side up. Gently salt roast again with remaining ⅛ teaspoon and pepper it. Roast for 15 minutes, then decrease temperature to 325 degrees F to finish roasting. Use meat thermometer to check for preferred doneness (medium rare 130 degrees F, add 5 degrees for medium and 10 for well done), roughly 12−14 minutes per pound.
Remove roast, tent and let sit for 15−20 minutes. While roast rests, make horseradish sauce by combining in medium bowl sour cream, horseradish, mayonnaise, vinegar, 2 tablespoons of salt and chives. Slice roast tableside and serve with horseradish sauce.
