Hey all!! Happy Mother’s Day Weekend to all of you mom’s out there!! I mean, it should be a weekend event, right? Let’s think about this here. Is one day really enough? I say no. Let’s work on that holiday organizers/planners whoever you are. I can provide some reasoning if you need justification. No worries, I got you.
Every year I always have a hard time figuring out what to do for my own mom let alone come up with an answer when my own kiddos ask how I want to celebrate Mothers Day. With my own mom, there’s always this internal battle of what is a sufficient gift or gesture that basically says “thanks for giving me life, and sacrificing, and dedicating your time to raising me”. I mean what kind of gift actually says all of that?!?
When it comes to my gift preference, if I were to be honest, I just want sleep and a clean house. One not cleaned by me. THAT is a perfect gift in my eyes. Maybe the chance to start something and finish it without stopping. Perhaps a glass of wine. Perfect gift. And very inexpensive. Hell, it’s flipping free.
Hang on. Perhaps a nice meal to go along with that wine. There are a lot of Mothers Day menu ideas out there so it can be really difficult deciding what to pick. They all look amazingly fresh and spring-y, healthy, and dainty. Yes, food can look dainty. Me however? I want something out of the norm for us. Something special. An item that typically doesn’t end up in my cart at the grocery store because of my food budget. A splurge if you will. I have all year to
diet, try to diet, plan to diet, not eat everything in sight. On Mothers Day…I want to splurge.
This Standing Rib Roast is SOOOO easy to prepare. I love using Paula Deen’s method of cooking as it comes out great every time. The actual time involved in making this dish is minimal as most of the cooking time consists of it literally sitting in the oven. If you can rub on some spices and turn an oven on and off you can handle this recipe. That said, maybe you can even convince someone else in your house to do this for you!! While this roast is um, roasting away, you can take some time for yourself with a book, a manicure, or more realistically for me, some Netflix and that wine.
I do recommend checking out this video on cutting the Standing Rib Roast when done. Unfortunately, I did not. I kind of made some not so attractive slices. Ok, not kind of. I did. It worked out ok though because I had some extra littles here that day and it ALMOST looked like I did it on purpose. Secrets are ok in the kitchen!
While the beef is totally fine on its own, I whipped up this awesome Horseradish Asiago Cream Sauce to serve with it. The bite of the horseradish and flavors of garlic mixed with cream, asiago and a little gruyere cheese go so well with the beef. By using a store bought Creamy Horseradish Sauce makes it super quick and super easy as well. Also, shredded swiss is a perfect substitute for the grueyere. Easier to find, and typically more affordable as well. We even used the leftovers to drizzle over some roasted veggies the next day. SOOOO good.
Serve this up with some yummy veggies like this or this and some roasted potatoes or even good ole mashed potatoes and it will not disappoint. Believe me, make something like this for your Mothers Day gathering and you will have some happy faces. Have someone else make this for you to go with that glass of wine? Even better.
Standing Rib Roast with Horseradish Asiago Cream Sauce
Deliciously seasoned Standing Rib Roast recipe that requires very little hands on time yet delivers an amazing meal!
- 5 lb. Standing Rib Roast
- 2 tsp. Sea Salt
- 1 tsp. Black Pepper
- 1 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Dried Rosemary
- Olive Oil
- Step 1 Heat oven to 375 degrees. Pat roast dry. Combine all spices in small bowl and mix together.
- Step 2 Drizzle roast with olive oil and rub it in. generously season all sides of the roast with your seasoning blend you made. Use it all, its ok.
- Step 3 Place roast on rack in roasting pan with the rib side down.
- Step 4 Roast 1 hour, uncovered. After an hour. Turn oven off but DONT open the door.
- Step 5 Allow roast to sit in off oven for 3 hours refraining from opening door during that time.
- Step 6 After 3 hours, turn oven back to 375 degrees an reheat beef for about 30-40 minutes.
- Step 7 Remove from oven and let rest 15 minutes before slicing.
Horseradish Asiago Cream Sauce
Super tangy and creamy sauce that goes wonderfully with beef as well as over roasted veggies.
- 1/3 Cup Creamy Horseradish Sauce (store bought)
- 1/3 Cup Asiago Shreds
- 1/2 Cup Gruyere or Swiss Shreds
- 1/3 Cup Half & Half
- 3 Tbsp. Butter
- 1 Tbp, Fresh Chopped Parsley
- 1 Tbsp. Minced Garlic
- 1/2 tsp Black Pepper
- 1/2 tsp salt
- Step 1 Combine Horseradish sauce, half & half, butter, garlic, and salt and pepper in saucepan over medium low heat.
- Step 2 Stir until butter melts throughout.
- Step 3 Add in cheese and stir until melted.
- Step 4 Remove from eat and add in the fresh chopped parsley.
- Step 5 If desired stir in a pinch or two more of asiago shreds before serving.
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