Standing Rib Roast

Method

Directions

1. 1
   Two days before you salt it (3 to 5 days before serving), move the roast from the freezer to the fridge to thaw.
2. 2
   One to three days before cooking, pat the roast dry. Run a knife along the bones to free the meat in one piece, staying close to the bone.
3. 3
   Season the meat and bones all over with the kosher salt and pepper. Set the meat back on its bones and tie it with twine between each bone.
4. 4
   Set the roast bone side down on the rack in the baking sheet and refrigerate, uncovered, at least 24 hours and up to 3 days.
5. 5
   One hour before roasting, set the roast, on its rack, out on the counter. Heat the oven to 250°F.
6. 6
   Insert the probe into the center of the thickest part, away from the bone. Roast until the center reads 125°F for medium-rare, 2½ to 3½ hours.
7. 7
   Move the roast to a cutting board, tent loosely with foil and rest 30 to 60 minutes. Heat the oven to 500°F. Stir the sour cream, horseradish, lemon juice and a pinch of kosher salt together and chill.
8. 8
   Uncover the roast, return it to the rack and roast until the crust is deep brown and sizzling, 8 to 10 minutes.
9. 9
   Cut the twine and lift the meat off the bones. Slice across the grain ½ inch thick, then cut between the bones to serve the ribs alongside. Serve with flaky salt and the horseradish cream.