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Garlic Herb Butter Rib Roast with Horseradish Cream

Garlic herb butter rib roast is seasoned with rosemary, thyme, and garlic, then roasted until a thermometer reads 145°F. Serve the tender, browned roast with a tangy horseradish cream made with sour cream, lemon juice, and Dijon mustard.
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Prep Time 15 minutes
Cook Time 2 hours 50 minutes
Resting 20 minutes
Total Time 3 hours 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

For the rib roast
  • 1 beef rib roast 4- to 5-pound, bone-in, about 3 ribs
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 0.5 cup unsalted butter softened
  • 6 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
For the horseradish cream
  • 1 cup sour cream
  • 0.25 cup prepared horseradish
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt

Equipment

  • 1 roasting pan

Method
 

Roast the rib roast
  1. Set an oven rack in the lower third of the oven.
  2. Heat the oven to 450°F.
  3. Pat the roast dry with paper towels.
  4. Season the roast all over with the salt and black pepper.
  5. Stir the butter, garlic, rosemary, and thyme together.
  6. Spread the butter mixture over the roast.
  7. Place the roast bone-side down in a roasting pan.
  8. Roast for 20 minutes.
  9. Reduce the oven to 325°F and continue roasting until a thermometer in the thickest part, away from the bone, reads 145°F, about 1 1/2 to 2 1/2 hours.
  10. Transfer the roast to a cutting board.
  11. Rest for 20 minutes before carving.
Make the horseradish cream
  1. Stir together the sour cream, horseradish, lemon juice, Dijon mustard, and salt.
  2. Cover and refrigerate until ready to serve.

Notes

For the most reliable doneness, check the thermometer in the thickest part away from the bone. Refrigerate leftovers for 3–4 days; freezing is suitable. For a dairy-free option, use dairy-free butter and sour cream.