What to cook for Christmas dinner? Every year, I go back and forth– should I do something a little more out there? Salmon instead of beef? Wild rice with fennel instead of classic buttery mashed potatoes? No matter how many times I have this conversation, I always stick to what reminds me most of Christmas dinner with my family growing up: meat and potatoes. It’s hard to escape such tasty traditions. This year, I’m adding just the slightest twist to my favorite holiday meal– I’m pairing a delicious Rib Roast with an amazingly simple Horseradish Sauce. The sauce adds a little kick and makes all the difference. Try it for yourself… and have a yummy Christmas!
Rib Roast with Horseradish Sauce
- 1 6-8 lb. rib roast
- salt and pepper
- preheat oven to 450 degrees
1. Generously rub roast with salt and pepper
2. Lay meat in a roasting pan, ribs down and roast for 20 minutes 3
3. Lower temperature to 325 degrees and roast an additional 18 minutes per pund for medium-rare meat (or 22 minutes per pound for medium). Insert a meat thermometer, and when the internal temperature reaches 115-120 degrees, remove roast from oven. Cover pan with foil so roast will continue cooking and let the juices seal. The meat is finished when the internal temperature has reached 125 degrees.
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 2 teaspoons Dijon mustard
Combine all ingredients in a bowl and mix together. Add more horseradish if desired.