Standing Rib Roast with Horseradish Cream
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 180 min · Beef · keto, low-carb, high-protein
592 cal
54g protein
4g carbs
40g fat
per serving · estimated
Ingredients
- 1 3/4 lb bone-in rib roast
- 3/4 tbsp kosher salt
- 1/4 tbsp coarse black pepper
- 2 garlic cloves
- 1 sprigs fresh rosemary
- 1/4 cup sour cream
- 1 tbsp prepared horseradish
- 1/4 cup beef broth
Method (tap to check — screen stays awake)
- Salt the roast all over and leave uncovered in the fridge overnight if you can, or 1 hour at minimum.
- Bring to room temperature, then rub with pepper, minced garlic and chopped rosemary.
- Roast at 250°F until the center reads 120°F, about 2.5 hours for medium-rare.
- Rest 30 minutes, then blast at 500°F for 8 minutes to crust the outside.
- Stir the sour cream with the horseradish and a pinch of salt.
- Carve between the bones and serve with the sauce and warmed broth.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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