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Easy Rib Roast with Mom’s Horseradish Sauce

Entertain a crowd with an easy rib roast that presents beautifully.


  • 2 heads garlic, ends cut to expose cloves
  • Olive oil, for drizzling
  • Salt and pepper
  • 1 rib roast (10-12 pounds)
  • 3-4 sprigs rosemary, finely chopped
  • A few sprigs of marjoram, stripped and finely chopped
  • 1 stick butter, softened

For the sauce:

  • 2 cups sour cream
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup breadcrumbs
  • 1/4 cup minced chives
  • 1/4 cup prepared horseradish
  • Salt and pepper
  • 1 warmed baguette or popovers prepared with beef drippings, for serving.
  • Suggested sides: watercress salad or spinach salad, roasted tomatoes, green beans and shallots, mashed potatoes and parsnips


Dress the garlic with oil, salt and pepper and wrap tightly in foil. Roast at 400°F until tender, 40-45 minutes. While the garlic roasts, bring the meat to room temperature.

Reduce the oven temperature to 325°F. Combine the butter with the cooled and pasted roasted garlic, rosemary, marjoram, salt and pepper. Coat the rib roast with the herb butter and stand up in a roasting pan.

Cook the beef in the center of the oven for about 2 hours and 45 minutes, or to an internal temperature of 125°F-130°F (for medium-rare). Remove and let rest, covered with foil and a dish towel, for 1 hour. Carve and serve.

For the sauce, combine all ingredients in bowl and let stand for the breadcrumbs to soften. Adjust the salt and pepper, to taste.

Rachael Ray