12/29/2023 – Rouce’s had a $10 Off coupon just before Christmas for a Rib Roast so I bought a 2-bone, 3 lb. roast. Dry brined it on 12/24/2023, wrapped in plastic on the foam tray and it brined in the outside refrigerator until 2 PM today. Pulled it to warm up at room temp per this recipe courtesy of Ina Garten. It was tender, as much as almost raw meat can be, and the flavor was ok. Not worth the extra cost.
Ingredients:
- One 2-rib roast that weighed 3 lbs whereas she had a 3-rib standing rib roast (7 to 8 pounds).
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Mustard Horseradish Sauce, recipe follows
Directions:
- Two hours before roasting, remove the meat from the refrigerator and allow it to warm up
- Place our large oven rack in the second lowest position.
- Preheat a very clean oven to 500°.
- Place the roast in a pan large enough to hold it comfortably, bone-side down
- Spread the top thickly with the salt and pepper.
- Roast the meat for 30 minutes. She said 45 minutes for her large 3-bone.
- Meanwhile, make the sauce.
- Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 20 (she said 30) minutes.
- Increase the temperature to 450 degrees F and roasted for about 15, until the internal temperature of the meat was at 125 degrees F.
- Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
- The meat was very dark red in the center and right for Mary but too rare for Tom.
Mustard Horseradish Sauce for her 3-bone roast. See the notes below before making it again.
- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small
bowl.
The sauce was ok but not what we like. Likely missing the Worcestershire Sauce and too much Mayo. Next time reduce the mayo to ½-cup and increase the sour cream by 1 cup.
