Ingredients:

  • 1 (4-bone) Standing Rib Roast, approximately 8-9 lbs (4 kg), excess fat trimmed to 1/4 inch
  • 3 tbsp (45 ml) Coarse Kosher Salt
  • 2 tbsp (30 ml) Extra-Virgin Olive Oil
  • 2 tbsp (30 ml) Stone-ground Dijon Mustard
  • 4 tbsp (60 ml) Fresh Rosemary, finely minced
  • 4 tbsp (60 ml) Fresh Thyme, finely minced
  • 6 cloves Garlic, grated into a paste
  • 2 tbsp (30 ml) Coarse Black Pepper
  • 1 cup (240 ml) Non-fat Greek Yogurt
  • 3 tbsp (45 ml) Prepared Horseradish (drained)
  • 1 tbsp (15 ml) Fresh Chives, minced
  • 1 tsp (5 ml) Lemon juice
  • 1 pinch sea salt

Instructions:

  1. Pat the roast completely dry with paper towels. Rub the kosher salt evenly over all sides of the meat. Place it on a roasting rack over a pan and leave it uncovered in the refrigerator for 12 to 24 hours to dry-brine.
  2. Remove the roast from the refrigerator 2 hours before cooking to allow it to reach room temperature. This ensures even cooking.
  3. In a small bowl, whisk together the olive oil, stone-ground mustard, grated garlic, minced rosemary, minced thyme, and coarse black pepper. Slather this herb mixture over the entire roast.
  4. Preheat your oven to 225°F (107°C). Insert a digital leave-in meat thermometer into the center of the roast and cook until the internal temperature reaches 120°F (49°C) for medium-rare.
  5. Remove the roast from the oven and tent loosely with foil. Increase the oven temperature to 500°F (260°C). Once the oven is at temperature, return the roast to the oven for 5-10 minutes until a deep mahogany crust has formed.
  6. Let the meat rest for 20-30 minutes before carving to allow juices to redistribute.
  7. While the meat rests, whisk together the non-fat Greek yogurt, prepared horseradish, chives, lemon juice, and sea salt in a small bowl to create the leaner horseradish cream.