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standing rib roast au jus creamy horseradish sauce copycat Recipe

Standing Rib Roast Au Jus with Creamy Horseradish Sauce Recipe

As a food enthusiast, I’ve found that some dishes really capture the essence of home, warmth, and celebration
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Prep Time 10 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 30 minutes
Course Main Course
Cuisine American
Servings 10
Calories 1345 kcal

Equipment

  • Oven proof bowl
  • spoon, whisk
  • Mixing bowl

Ingredients
  

  • 1 teaspoon lemon juice adds brightness
  • 1 teaspoon fine salt
  • 1 cup sour cream
  • Pinch of freshly ground black pepper
  • 1 ½ tablespoons freshly grated horseradish fresh is key
  • 1 teaspoon white wine vinegar
  • 2 teaspoons powdered dry mustard
  • 3 garlic cloves finely minced
  • 1 ½ tablespoons kosher salt
  • 1 tablespoon finely minced fresh rosemary
  • 1 8 lb. bone-in standing rib roast, ideally with 2 or 3 bones
  • 1 teaspoon Dijon mustard
  • 2 ½ tablespoons extra virgin olive oil
  • 2 large yellow onions cut into wedges
  • 4 ribs celery chopped into 2-inch pieces
  • 3 large carrots peeled and chopped into 2-inch chunks
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 sprig fresh thyme
  • ½ cup dry red wine

Instructions
 

Step 1: Prepare the Horseradish Cream Sauce

  • Start by whisking together sour cream, grated horseradish, lemon juice, white wine vinegar, dry mustard, salt, and black pepper in a bowl. The balance of flavors is crucial here, so taste and adjust as needed. Set it aside in the refrigerator for the flavors to meld.

Step 2: Season the Rib Roast

  • In a separate bowl, combine minced garlic, kosher salt, and rosemary. Rub this mixture all over the standing rib roast. You want the flavors to penetrate the meat. It’s like giving your roast a flavorful hug!

Step 3: Sear the Roast

  • Preheat your oven to 450°F (232°C). In a large, oven-safe skillet, heat olive oil over medium-high heat. Sear the rib roast on all sides until it forms a golden crust — this locks in juices and elevates the flavor.

Step 4: Roast the Veggies

  • Once the roast is seared, add onions, celery, and carrots to the skillet. Scatter them around the roast for even cooking. This will create an aromatic base for your au jus.

Step 5: Roast the Meat

  • Place the skillet in the oven and roast at 450°F for 15 minutes. Lower the temperature to 325°F (163°C) and continue cooking until the meat reaches your desired doneness. Use a meat thermometer to check for doneness — 125°F (51°C) for medium-rare.

Step 6: Prepare the Au Jus

  • Remove the roast and allow it to rest. In the same skillet with the veggies, pour in beef stock and Worcestershire sauce. Scrape up any browned bits (that's flavor, folks!). Add thyme and red wine, then simmer for about 10 minutes.

Notes

  • Choose Quality Meat: Opt for a well-marbled rib roast for the best flavor.
  • Don’t Skip the Resting: Allow the meat to rest for at least 20 minutes before slicing. It keeps the juices locked in.
  • Use Fresh Ingredients: Fresh horseradish makes a world of difference in your sauce.
  • Adjust to Taste: Feel free to adjust seasoning in both the sauce and au jus to suit your palate.
  • Baste Regularly: Basting the roast every 30 minutes with the pan juices helps maintain moisture and flavor.

Nutrition

Serving: 538gCalories: 1345kcalCarbohydrates: 6gProtein: 101gFat: 101.7gSaturated Fat: 43.9gTrans Fat: 6.3gCholesterol: 359mgSodium: 1687mgFiber: 1gSugar: 2g
Keyword standing rib roast au jus creamy horseradish sauce recipe
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