Best 7 Standing Rib Roast With Walnut Horseradish Cream Recipes

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In this culinary expedition, we venture into the realm of a majestic dish, the Standing Rib Roast. This centerpiece of a special occasion meal beckons with its succulent marbling, promising a feast for both the eyes and the palate. Accompanying this regal roast is a symphony of flavors, orchestrated by a walnut-horseradish cream, an awe-inspiring duo that elevates this dish to new heights of gastronomy. Our journey continues with a delightful horseradish sauce, a classic condiment that adds a piquant touch to the beef's inherent richness, while a walnut gremolata, with its symphony of textures and flavors, brings a burst of freshness and complexity. Rounding out this culinary ensemble is an elegant red wine jus, a luscious reduction that captures the essence of the roast, transforming it into a flavorful masterpiece.

Let's cook with our recipes!

SUNDAY RIB ROAST



Sunday Rib Roast image

Get Ina Garten's Sunday Rib Roast with mustard horseradish, the perfect centerpiece for any holiday party or weekend supper, from Food Network.

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 10

One 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
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

Steps:

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

STANDING RIB ROAST



Standing Rib Roast image

Provided by Bobby Flay

Time 2h15m

Yield 8 servings

Number Of Ingredients 7

1 (6-rib) standing rib roast
Vegetable oil
Salt and freshly ground black pepper
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried sage
Garlic cloves

Steps:

  • Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down.
  • Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves.
  • Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F.
  • Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours.
  • Let the meat rest before carving.

ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST



Roast Prime Rib of Beef with Horseradish Crust image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 11

1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
  • Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
  • Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
  • Serve with Scalloped Potato Gratin and Roasted Red Onions.
  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • Butter
  • 2 russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan, plus more for broiling
  • Preheat the oven to 375 degrees F.
  • In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
  • While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
  • Yield: 4 to 6 servings
  • 6 tablespoons butter
  • 3 tablespoons balsamic vinegar
  • 1/2 cup honey
  • 1/2 bunch fresh thyme
  • Salt and freshly ground black pepper
  • 4 red onions, halved
  • Preheat the oven to 350 degrees F.
  • Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
  • Yield: 6 servings

EASY STANDING RIB ROAST



Easy Standing Rib Roast image

The rub will form a crust of flavor for the meat.

Provided by SharoninTN

Categories     Main Dish Recipes     Roast Recipes

Time 1h50m

Yield 6

Number Of Ingredients 5

1 (4 pound) rib roast
2 tablespoons olive oil, or as needed
¼ cup sea salt
2 tablespoons freshly ground black pepper
2 cloves garlic, minced, or more to taste

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
  • Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
  • Let rib roast stand for 10 to 20 minutes before carving.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg

STANDING RIB ROAST WITH WALNUT HORSERADISH CREAM



Standing Rib Roast with Walnut Horseradish Cream image

This is a very special company dish. You will be a cooking hero if you make this dish when entertaining.

Provided by MARBALET

Categories     Everyday Cooking

Time 2h30m

Yield 10

Number Of Ingredients 9

8 pounds rib roast
3 tablespoons prepared mustard
1 bunch kale
1 ½ cups heavy cream
¼ cup prepared horseradish
1 ½ teaspoons lemon juice
½ teaspoon white sugar
1 cup chopped and toasted walnuts
salt and pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place meat in a roasting pan. Spread mustard over the meat.
  • Roast at 425 degrees F (220 degrees C) for 45 minutes. Cover loosely with foil and continue roasting until internal temperature of roast reaches 125 degrees F (50 degrees C) for rare. Remove from oven keeping the foil loosely tented over the roast. Let stand 30 minutes. Transfer to a platter and garnish with kale, if desired.
  • In a separate medium bowl, combine the cream, horseradish, lemon juice and sugar. Beat with a mixer to medium peaks. Season with salt and pepper to taste. Continue to beat until firm peaks form. Fold in the walnuts, cover and chill until you're ready to serve the roast.

Nutrition Facts : Calories 772 calories, Carbohydrate 8.3 g, Cholesterol 179.1 mg, Fat 64.9 g, Fiber 2 g, Protein 39.6 g, SaturatedFat 26.7 g, Sodium 204.3 mg, Sugar 1.1 g

CLASSIC STANDING BEEF RIB ROAST



Classic Standing Beef Rib Roast image

A standing rib roast is a very special treat and traditional holiday fare. Follow this simple recipe and you'll be sure to enjoy the results!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 2h55m

Yield 8

Number Of Ingredients 6

1 (7 pound) standing rib roast
⅛ teaspoon salt
1 pinch ground black pepper
6 tablespoons red wine
2 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock
¼ cup all-purpose flour

Steps:

  • Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down.
  • Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes.
  • Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan.
  • Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.

Nutrition Facts : Calories 551.1 calories, Carbohydrate 3.9 g, Cholesterol 142.4 mg, Fat 37.1 g, Fiber 0.1 g, Protein 45.2 g, SaturatedFat 15 g, Sodium 273 mg, Sugar 0.8 g

HORSERADISH CREAM FOR STANDING RIB ROAST



Horseradish Cream for Standing Rib Roast image

No roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor. Serve this with our Standing Rib Roast with Roasted Potatoes.This recipe was also featured on "Mad Hungry for the Holidays."

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 4

1 cup sour cream (8 ounces)
6 tablespoons freshly grated horseradish
2 tablespoons white vinegar
1 teaspoon coarse salt

Steps:

  • Whisk all the ingredients together in a medium bowl. Cover, and refrigerate for up to 1 day. Stir before serving.

Tips:

  • To achieve the perfect medium-rare roast, insert a meat thermometer into the thickest part of the roast and cook until it reaches an internal temperature of 135°F (57°C).
  • If you don't have a meat thermometer, cook the roast for 15-20 minutes per pound for rare, 20-25 minutes per pound for medium-rare, and 25-30 minutes per pound for medium.
  • Let the roast rest for at least 15 minutes before carving to allow the juices to redistribute throughout the meat.
  • For a crispy crust, rub the roast with a mixture of salt, pepper, and garlic powder before roasting.
  • To make a flavorful gravy, deglaze the roasting pan with red wine or beef broth and whisk in a cornstarch slurry.
  • Serve the roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

Standing rib roast with walnut horseradish cream is a delicious and impressive dish that is perfect for a special occasion dinner. The roast is cooked to perfection and the walnut horseradish cream adds a rich and flavorful touch. This dish is sure to be a hit with your guests.

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