A succulent rib roast served with peppery herbed ricotta cheese. Pair with California Cabernet Sauvignon or Merlot.
1 standing rib-eye roast with 4 rib bones (about 9 pounds/4kg), bones removed and tied to the body of the roast (ask the butcher to do this)
15 ounces (425g) whole milk ricotta cheese
½ cup (4 ounces/115g) extra-hot horseradish
3 tablespoons (45ml) thinly sliced chives
1/3 cup (75ml) fresh lemon juice
½ teaspoon (2.5ml) freshly ground black pepper
¼ teaspoon (1.25ml) salt
1. Preheat the oven to 450°F (230°C).
2. Place the meat, bone-side down, in a 2- to 3-inch-deep (5 to 7.5cm) roasting pan.
3. Place the pan in the oven and roast for 15 minutes. Reduce the oven temperature to 350°F (175°C) and roast for 2 more hours, or until the internal temperature reaches 125°F (50°C) at the center of the meat.
4. Remove the string and let the meat rest for 20 minutes before carving.
5. While the meat is resting, mix the ricotta with the horseradish, chives, lemon juice, black pepper, and salt.
6. To serve, slice the meat and serve each portion with a spoonful of ricotta.