Standing Rib Roast with Horseradish Cream and Cabernet Sauce

• Horseradish cream:
• 1/3 cup prepared cream-style horseradish
• 1 cup sour cream
• 1 teaspoon fresh lemon juice
• Salt and freshly ground white pepper
• Seasoning paste:
• 1 tablespoon seasoning salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dry mustard
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• One 3-rib standing rib roast, 6 to 8 pounds, chine bone removed
• 1 1/2 cups water
• 1 cup Cabernet Sauvignon
• 1 cup veal stock or beef broth
• Salt and freshly ground black pepper

To make the horseradish cream, in a small bowl, stir together all of the ingredients until well blended. Taste and adjust the seasonings. Transfer to a serving bowl, cover and refrigerate.

Preheat the oven to 450 degrees. To make the seasoning paste, in a small bowl, stir together all of the ingredients until well blended. Place a roasting rack in a large roasting pan. Set the rib roast on the rack fat side up. Using your hands, carefully pat a thin coating of seasoning paste on the top and sides of the roast. Let stand for 30 minutes. Pour 1/2 cup of the water in the pan to help keep the pan from burning.

Place in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees and roast for 1 to 1 1/2 hours, or until an instant-read thermometer inserted in the center of the roast away from the bone reads 125 degrees for medium rare. After 30 minutes, add another 1/2 cup water to keep the pan from burning and add the remaining 1 cup water after another 30 minutes. Start checking for doneness after the roast has cooked for 1 hour to make sure you don’t overcook it.

Transfer the roast to a carving board. Loosely cover with aluminum foil and let rest for at least 20 minutes. Remove the rack from the roasting pan.

Using potholders, place the roasting pan on top of the stove. Skim off most of the fat and add the wine. Turn on the heat to medium-high and reduce the wine until it has thickened, scraping up any brown bits. Add the stock and cook until the sauce is slightly thickened. Season with salt and pepper. Taste and adjust the seasonings. Pour into a gravy boat.

Carve the roast into thick or thin slices, as you prefer. Serve the horseradish cream and the cabernet sauce on the side. Serves 8.

Advance Preparation: Make the horseradish sauce up to 4 hours ahead, cover, and refrigerate. Make the seasoning paste up to 4 hours ahead, cover, and keep at room temperature.

Per serving: 652 calories; 39 g fat (16 g saturated fat; 53 percent calories from fat); 4 g carbohydrates; 195 mg cholesterol; 934 mg sodium; 64 g protein; 0 g fiber.