1 rib roast, 4 rib, (about 9-10 lbs.), cut and tied
Kosher salt and freshly ground black pepper

1/2 c. heavy cream
1 c. crème fraiche
2 T. fresh horseradish, grated
1 T. chives, minced
1 tsp. Dijon mustard
2 tsp. lemon juice


Preheat oven to 350°F. Season the rib roast generously on all side with salt and pepper. Allow the rib roast to come to room temperature, about 1 hour. Place on a roasting rack, bone side down and set in the bottom third of the oven. Continue cooking until roast reaches 120°F on a meat thermometer for medium rare, about 2- 2 ½ hours or 130°F for medium, about 2 ½ to 2 ¾ hours or to desired doneness. Baste every 20 minutes with the drippings in the bottom of the pan. Remove from the oven and allow to rest for 20 minutes before carving.

To make the horseradish sauce, whip the cream to stiff peaks. Stir together the crème fraiche, horseradish, chives, mustard and lemon juice. Fold in the whipped cream and refrigerate while waiting for the roast to finish cooking.