Standing Rib Roast with Horseradish Sauce and Yorkshire Pudding
Make your holiday feast unforgettable with this show-stopping Standing Rib Roast with Horseradish Sauce and Yorkshire Pudding. Featuring a perfectly roasted, tender rib roast seasoned with garlic, kosher salt, and fresh black pepper, this recipe delivers rich, juicy flavor in every bite. Complemented by a creamy, tangy horseradish sauce made with sour cream and Dijon mustard, this dish embodies culinary elegance. The addition of classic Yorkshire puddings—crispy, golden, and light as air—crafted with piping hot drippings, elevates this meal into a traditional masterpiece. With detailed instructions for achieving a flawless medium-rare roast and achieving sky-high puddings, this recipe is a must for festive gatherings or special Sunday roasts. Serve this masterpiece with your favorite sides for a meal that’s both timeless and indulgent.
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Recipe Information
Ingredients
- 1 piece standing rib roast (about 6-7 pounds, 3-4 ribs)
- 2 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 3 tablespoons prepared horseradish
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 3 tablespoons beef drippings or vegetable oil
Instructions
Preheat your oven to 450°F (232°C).
Pat the standing rib roast dry with paper towels. Generously season it with kosher salt, black pepper, and minced garlic. Rub olive oil all over the roast to coat evenly.
Place the roast, fat-side up, on a rack set inside a roasting pan.
Roast in the preheated oven for 20 minutes to sear. Lower the oven temperature to 325°F (163°C) and continue roasting for an additional 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
While the roast is cooking, prepare the horseradish sauce by combining the prepared horseradish, sour cream, mayonnaise, Dijon mustard, and white vinegar in a bowl. Stir until smooth, then refrigerate until ready to serve.
Once the roast is done, cover it loosely with aluminum foil and let it rest for 20 minutes before carving.
To prepare the Yorkshire pudding, increase the oven temperature back to 425°F (218°C).
In a mixing bowl, whisk together the eggs, flour, and milk until smooth. Let the batter rest for 10 minutes.
Place a muffin tin or a Yorkshire pudding pan in the oven with a little beef drippings or vegetable oil in each compartment. Heat until the oil is hot and shimmering.
Remove the hot pan from the oven and pour the batter evenly into each compartment, filling them about halfway.
Bake for 15-20 minutes, or until the puddings are golden and puffed.
Slice the rib roast into portions and serve with the horseradish sauce and freshly baked Yorkshire puddings.
Nutrition Facts
Calories |
3705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.3 g | 375% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1135 mg | 378% | |
| Sodium | 4788 mg | 208% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 32.3 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 813 mg | 63% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2070 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
