Herb Crusted Standing Rib Roast with Mustard-Horseradish Sauce

The easiest, most fool-proof way to make a Standing Rib Roast.  Herb Crusted Standing Rib Roast with Mustard-Horseradish Sauce is a show stopping, jaw dropping dinner that’s simple to make.  Prime Rib Roast is crusted with an herb and mustard blend then roasted to perfection.  Perfect with the Mustard-Horseradish Sauce.

Herb Crusted Standing Rib Roast with Mustard-Horseradish Sauce | The Suburban Soapbox

If you want to impress your guests….a standing rib roast will usually do it.  Unless you have a house full of vegetarians, I’m pretty sure they would not find this appetizing. But I do….I love meat and this is the king of all roasts.  It can go by many names…Prime Rib Roast, Standing Rib Roast, Bone-in Ribeye Roast.  Call it what you want….this is the easiest, most jaw dropping roast I’ve ever made.  I made my first roast about 10 years ago and over the years this is the recipe that developed.  This recipe is so simple and stress-free.  It looks harder than it is, really.  Trust me here.  Give it a go this year and I bet it will become your holiday tradition.

Herb Crusted Standing Rib Roast with Mustard-Horseradish Sauce | The Suburban Soapbox

If you’re wondering what size roast to get…a general rule of thumb is 1 rib bone per 2 people.  My recipe is for a 3 rib roast, so that’s about 6 people with leftovers.  I always try to go a little bigger so we have leftovers for sandwiches the next day. You can prep the roast a day in advance, I make a rub using mustard, olive oil and herbs.  Use the best mustard and olive oil you can find because it does lend incredible flavor to the crust.  I use Maille Mustard and California Olive Ranch Extra Virgin Olive Oil for everything….this recipe included.  Coat the entire roast with the rub and keep in the refrigerator until you’re ready to roast.  You will need to let the roast come to room temperature before stuffing it in the oven to take the chill off, otherwise, it will not cook evenly!  This is VERY important.  Don’t forget…ok?

Mustard Herb Rub

I also do the extreme sear in the oven before turning it down to 325 degrees to slow roast.  This seals in all the juices…you may remember I use the same technique for my turkey.  Works well for any type of meat that will be roasting for a couple hours.  I used to brown it in the pan on the stovetop but it was too cumbersome and made a huge mess….this method is much easier and you get the same results.

Herb Crusted Standing Rib Roast with Mustard-Horseradish Sauce | The Suburban Soapbox

Bonus points for the post roast resting period too….this gives you time to cook your side dishes like these easy Potato Gratin and suck down a glass of wine or a Bellini or, even, throw back a few shots.  I don’t know what kind of characters you invite to dinner….sometimes a few shots can make everything better.  Don’t you agree?




  • 1 3- rib prime rib roast
  • 4 tablespoons dijon mustard I use Maille
  • 3 tablespoons olive oil
  • 5 garlic cloves chopped fine
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground pepper
  • 1/4 cup chopped fresh herbs I use rosemary, sage and thyme
  • 1 cup sour cream
  • 1/4 cup prepared horseradish
  • 1 1/2 tablespoons dijon mustard
  • 1 teaspoon champagne vinegar
  • 1 teaspoon worcestershire sauce
  • 1/2 tablespoon fresh chopped chives
  • salt and pepper to taste


  1. In a small bowl, combine the dijon, olive oil, garlic, salt, pepper and herbs in a bowl. Place the rib roast in a large roasting pan, bone side down, and spread the mustard/herb rub thickly all over the surface. Cover and store in the refrigerator until two hours prior to roasting.
  2. Remove the roast from the refrigerator and allow to rest at room temperature two hours prior to roasting. Preheat the oven to 500 degrees and place the oven rack to the second lowest position.
  3. Roast the meat for 30 minutes and then reduce the heat to 325 degrees. Continue roasting for approximately another hour and 30 minutes or until the internal temperature reaches 125 degrees on a meat thermometer (for medium-rare). Remove the meat from the oven and let rest for 30-40 minutes covered with foil.
  4. While the meat is resting, whisk together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
  5. Move the meat to a cutting board for carving and serve with the sauce.
Nutrition Facts
Herb Crusted Standing Rib Roast with Mustard-Horseradish Sauce
Amount Per Serving (0 g)
Calories 81 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 703mg31%
Potassium 89mg3%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 540IU11%
Vitamin C 8.5mg10%
Calcium 39mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Herb Crusted Standing Rib Roast | The Suburban Soapbox

9 comments on “Herb Crusted Standing Rib Roast with Mustard-Horseradish Sauce”

  1. This is so beautiful. What a perfect Christmas Day meal this would be. Your photos are lovely!

  2. This looks absolutely amazing! I must try this!

  3. Wow! This is impressive! 🙂 I have never made a standing rib roast before, but now I want to give it a go. Looks amazing!

  4. We love a delicious rib roast! This one looks just perfect!

  5. This is so beautiful! What a perfect holiday dinner. I just may make it on New Years Day! 🙂

  6. Well that just might be the most perfect piece of meat I’ve ever seen 🙂 Love horseradish on a roast, you have me rethinking my plan for scallops on New Year’s now…

  7. Best Rib Roast Recipe….will definitely be
    our go too recipe for Christmas!!!

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