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, … Continue Reading →
