Cooking this garlic and shallot standing rib roast is often saved for special occasions since the meat can be pricey. But, oh boy, is it worth every penny. The meat is juicy and the garlic and shallot crust is fabulous. I’ve made this and have served with traditional wine gravies in the past, but my tribe loves the horseradish cream sauce with this. Definitely a favorite of my dads, and I think we all inherited the love for it so that is how I serve it.
It also is a great dish to serve to company and honestly, if you have a good meat thermometer, it is very hard to mess up. Stop guessing at the internal temperature of a roast. It is almost impossible to know unless you and your oven are on a first-name-basis. Ovens vary widely in their heating capabilities and those dials are rarely right. So use a meat thermometer. Remember to take the temperature in the center of the roast and make sure you don’t touch the bone. A reminder, as the meat rests, the temperature will rise about another 10 degrees. So, you want to remove it from the over when it is about 10 degrees under the desired temperature.
While medium-rare is the ideal temperature, I have a lot of people in my family that want medium. Serve them the ends which will be more well done than the center. A reminder: if the meat thermometer reads 130 degrees F it is rare. 135 – 140 degrees F is medium rare. If you go over 140 degrees F. you will be at medium to well.
Don’t forget to let the meat rest and you should be good to go on this recipe.
Other tips: Chop up the garlic and shallots very fine. I throw mine in a food processor to get it really minced. When added to the salt and pepper, it is almost like a paste when you are covering the the fatty outside of the roast with it. Press it down so it adheres to the roast. It will turn into the most amazing crust. If you don’t have a food processor, you might want to try a blender, or I’d use a really sharp chef’s knife and chop the garlic and shallots as fine as I can get them. It will take more time than the food processor, but it will get the job done.
Two other notes on prepping your roast. If you have time, unwrap the roast the night before. Rinse and dry with paper towels and place in the refrigerator uncovered overnight. The next day, season liberally with salt and pepper BEFORE you make the garlic, shallot, salt and pepper crust. This is a large piece of meat and it needs a lot of seasoning.
If you are using different sized rib roasts, here are some guidelines for cooking times. But as noted above, use a thermometer.
COOKING YOUR RIB ROAST
For a bone-in rib roast cooked at 350 degrees F, here are rough estimates. These times are approximate and for AFTER the initial 25 minute high temperature roasting period. Use a thermometer to great results.
Weight Cooking Time for Medium-Rare Cooking time for Medium
5-6 Lbs. 1.15 – 2.25 hours 2.25 – 2.75 hours
6-8 Lbs. 2.25 – 2.50 hours 2.75 – 3.00 hours
8-10 Lbs. 2.50 – 2.75 hours 3.00 – 3.25 hours
10 – 14 Lbs. 2.75 – 3:00 hours 3.25 – 3.50 hours
Once your rib roast is cooked and ready to serve, just slice it and serve with the horseradish cream on the side. The only thing missing, are great side dishes. Be sure to try some of these. They are my favorites with this dish.
Roasted Rosemary and Garlic Baby Potatoes
Garlic and Shallot Standing Rib Roast with Horseradish Cream
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 Lb. Standing rib roast
- 2 Tsp. Kosher Salt
- 1 Tsp. Freshly cracked black pepper
- 5 – 7 Garlic cloves, crushed and finely minced
- 2 Large Shallots, finely chopped (about a 1/2 cup)
HORSERADISH SAUCE
- 1/2 Cup Mayonnaise
- 1/2 Cup Sour Cream or Greek yogurt
- 3 Heaping Tbsp. Prepared horseradish
- Kosher salt
- Freshly ground black pepper
Instructions
- Make your sauce. Combine all the ingredients in a bowl. Taste and adjust seasoning. If you want it spicier, add more horseradish. Cover and put in the fridge until ready to serve. Take the rib roast out of the refrigerator about an hour before you are ready to roast it. You want it to come to room temperature. Rinse the roast with cool water and dry with paper towels. Sprinkle liberally with salt and pepper.
- Preheat the oven to 415 degrees F. In a small food processor or food chopper, add the garlic and shallots and process until finely minced. In a bowl, mix the garlic and shallot mixture with salt, pepper. Rub this all over the top of the rib roast. (see photo)
- Place the rib roast with the crusted fat side up, in a roasting pan. Roast for about 25 minutes. Lower the temperature to 350 degrees F and continue roasting for about 60-65 minutes until a meat thermometer reaches 135 degrees F. for medium-rare, or 160 degrees F. for medium. Remember, the meat will continue to cook as it rests. The temperature will rise about 10 degrees as it sits so to get the perfect temperature, remove before the thermometer reaches the desired doneness. *see more in notes.
- Let the meat rest at least 15-20 minutes before carving. This allows all the juices to redistribute back into the meat. I just cover with tin foil.
- Using a very sharp chef’s knife, slice down the side of the bones, removing that whole bone section. Then, slice and serve with the horseradish cream on the side.
