This doesn’t have to wait for Christmas, it’s also good for an over-the-top Sunday dinner with friends.

Ingredients
1 (3-rib) standing rib roast (7 to 8 pounds)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper

Mustard Horseradish Sauce
1 cup mayo
2 tablespoons Dijon mustard
1  tablespoon whole-grain mustard
4 tablespoons prepared horseradish
1/4 cup sour cream or plain yogurt
1/4 teaspoon kosher salt

Instructions
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature
Preheat the oven to 500 degrees
Place the oven rack on the second lowest position
Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper
Roast the meat for 45 minutes
Without removing the meat from the oven, reduce the oven temperature to 325 and roast for another 30 minutes
Finally, increase the temperature to 450 and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.)
The total cooking time will be between 1 1/2 and 1 3/4 hours
Meanwhile, make the sauce
Remove the roast from the oven and transfer it to a cutting board
Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes
Carve and serve with the sauce

Advanced tip 1: Be sure your oven is very clean before setting it at 500 #smoke

Advanced tip 2: Make an herb pesto with rosemary, thyme, garlic, etc. and coat the roast before cooking.