Serves 6 to 8
Look for a roast with an untrimmed fat cap (at least 1/2-inch thick); roasts that have been trimmed of their fat tend to overcook at the surface. Prime grade beef is the best but choice grade will work as well. To remove the roast from the bones, use a sharp knife and run it down the length of the bones, following the contours as closely as possible until the meat is separated from the bones. Open the oven door as little as possible but remove the roast from the oven while taking its temperature. If the roast has not reached the correct temperature (see step 3), heat the oven to 200 degrees for 5 minutes, shut it off, and continue to cook the roast until it registers 126 to 128 degrees. The roast can be served plain or with one of the sauces *.
1 (7-pound) first-cut beef standing rib roast (3 bones), meat removed from bones, bones reserved
salt and pepper
1 tablespoon vegetable oil
1. Using sharp knife, cut slits in surface layer of fat, spaced 1 inch apart, in crosshatch pattern, being careful to cut down to, but not into, meat. Rub 2 tablespoons salt over entire roast and into slits. Tie meat back onto bones exactly from where it was cut, passing length of twine between each set of bones and one lengthwise around widest part of roast underneath ribs. Place the roast on a large plate and refrigerate, uncovered, at least 24 hours and up to 72 hours.
2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in 12-inch skillet over high heat until just smoking. Sear meat-side of roast on all sides until browned, 6 to 8 minutes, spending more time on sections with thick fat cap. Flip and sear bone-side of roast for 1 minute. Transfer roast, fat-side up, to wire rack set in rimmed baking sheet and season with pepper. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 110 degrees, 3 ½ to 4 ½ hours.
3. Turn off oven; leave roast in oven, opening door as little as possible, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 126 to 128 degrees, 60 to 90 minutes longer.
4. Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and rest for at least 30 minutes and up to 75 minutes.
5. Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well-browned and crisp, 2 to 8 minutes.
6. Transfer roast to carving board; cut twine and remove ribs. Slice meat into 3/4-inch-thick slices. Season interior of slices with salt and serve.
Makes about 1 cup
1/2 cup sour cream
1/2 cup heavy cream
2 egg yolks
5 teaspoons Dijon mustard
1 tablespoon white wine vinegar
Salt and pepper
1/8 teaspoon sugar
1 tablespoon minced fresh chives
Whisk sour cream, heavy cream, yolks, mustard, vinegar, ¼ teaspoon salt, and sugar together in small saucepan. Cook over medium heat, whisking constantly, until sauce thickens and coats back of spoon, 4 to 5 minutes. Immediately transfer to serving bowl, stir in chives, and season to taste with salt and pepper. Serve warm or at room temperature.
*Horseradish Cream Sauce
Makes about 1 cup
½ cup heavy cream
½ cup prepared horseradish
1 teaspoon salt
1/8 teaspoon pepper
Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.