Standing Rib Roast with Horseradish Chive and Mushroom Wine Sauce
You don’t have to dine at a fancy restaurant to enjoy a good prime rib. All a good piece of beef requires is seasoning and an accurate thermometer. This Standing Rib Roast is a perfect dish to make for any occasion; it’s a common favorite!
I like the dramatic presentation and flavor of the bone in rib roast. You can choose to go boneless and have your butcher prepare a size that fits your needs. For bone-in each rib will feed about 2 guests. Keep in mind that cooking times will vary depending on the size.
The two sauce options are both old classics with a little twist. The Horseradish Chive Sauce for the traditional horseradish lovers; this one has lemon zest and fresh chives for an extra kick, and a Mushroom Wine Sauce for a subtly sweet, aromatic flavor. I can’t decide which I like best!
Medium-rare is the best way to enjoy this tender cut of meat; however, you can cook the internal temperature to your preferred doneness. Below is an Internal Temperature Guide.
Internal Temperature Guide
Below are the internal temperatures to go by, depending on how done you like your prime rib. Remember, these are the temperatures to remove the beef, and not the final temperature. The roast will continue to cook after it’s removed.
Rare: remove at 110 degrees F. (final temp about 120)
Medium-Rare: remove at 120 degrees F. (final temp about 130)
Medium: remove at 130 degrees F. (final temp about 140)
Standing Rib Roast with Horseradish Chive and Mushroom Wine Sauce
Standing rib roast is a perfect beef dish to serve for any occasion. I prefer to serve it with two sauce choices. A horseradish chive sauce for a zingy flavor or a mushroom wine sauce for a mildly sweet flavor. You can purchase any prime rib roast that you prefer. I suggest a bone in for extra flavor. I have the butcher prepare my roast with the rib bones on the bottom so that the bones don’t interfere when slicing the roast.
Ingredients
1 (5 rib) 10lb Standing Rib Roast (Rib Bones on the bottom), excess fat trimmed
¼ cup extra virgin olive oil
sea salt and fresh ground pepper
Horseradish Chive Sauce
1 ½ cups sour cream
2 tablespoons mayonnaise
¼ cup prepared horseradish
2 tablespoons finely chopped chives
½ teaspoon lemon zest
Mushroom Wine Sauce
8 ounces Baby Bella Mushrooms, sliced into ½ inch slices
2 ½ cups beef stock
1 ½ cups Madeira wine
1 ½ cups dry red wine
8 thyme sprigs
4 rosemary sprigs
1 bay leaf
4 tablespoons unsalted butter, room temperature
2 tablespoons white flour
Preparation
Position rack in the center of the oven and preheat to 450 degrees.
Place beef, fat side up in a heavy roasting pan. Rub beef with oil; generously sprinkle with salt and pepper. Bring beef to room temperature before roasting. Roast beef for 20 minutes. Reduce oven temperature to 350 degrees and continue to roast until thermometer inserted into center of the thickest part of the beef away from the bone registers 120-125 degrees for medium-rare, about 2 -2 ½ hours. Transfer beef to a platter and let stand for about 30 minutes loosely covered in foil.
To make Horseradish Chive Sauce: Whisk all ingredients in a small bowl. Season sauce with salt and pepper to taste. Cover and chill until ready to use.
To make Mushroom Wine Sauce: Tie rosemary and thyme sprigs together with kitchen string and set aside. Melt 2 tablespoons butter in a medium sauce pan on medium-high heat. Add mushrooms and saute until slightly softened and browned, about 3-4 minutes. Remove mushrooms from pan and set aside. Add beef stock, Madeira, wine, herbs and bay leaf to pan and bring mixture to a boil until reduced to 2 cups, about 20-25 minutes. Reduce heat to a low simmer. Discard herbs and bay leaf. Mix butter and flour in a small bowl to blend. Whisk into sauce, add mushrooms and simmer until slightly thickened, about 5 minutes. Season to taste with salt and pepper.
*Horseradish Chive Sauce could be made up to two days ahead.
*Mushroom Wine Sauce could be prepared while roast is cooking. Re-heat when ready to serve.
Serves 8-10
Click here to Download the Recipe from Cookingwithmelody.com (PDF)
