Standing Rib Roast with Rosemary Root Vegetables & Horseradish Sauce

Name: Standing Rib Roast with Rosemary Root Vegetables & Horseradish Sauce
Yield: Serves 6
Ingredients: ⅓ cup (5 g) grated peeled fresh horseradish; 1 large rutabaga, peeled and cut into ½-inch (12-mm) pieces; 6 tablespoons (90 ml) olive oil; 2 parsnips, peeled and cut into ½-inch (12-mm) pieces; Juice of ½ lemon; 1 cup (8 oz/250 g) sour cream; Kosher salt and freshly ground pepper; 2 sweet potatoes, peeled and cut into ½-inch (12-mm) pieces; 3 cloves garlic, finely chopped; 1 tablespoon plus 1 teaspoon Dijon mustard; 2½ tablespoons chopped fresh rosemary; 3-rib standing beef rib roast (about 7 lb/3.5 kg)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

This recipe requires two sheet pans, but the effort is worth it. The vegetables need to roast at a much higher temperature than the beef so they will emerge deliciously caramelized. Roast them while the meat rests before slicing it.

Ingredients

3-rib standing beef rib roast (about 7 lb/3.5 kg)
6

Main course
Gluten-free

Method

Let the rib roast stand at room temperature for 1 hour.
Preheat the oven to 450°F (230°C). Line a sheet pan with aluminum foil.
Place the roast, ribs down, on the prepared pan and brush with 2