Herb-Crusted Standing Rib Roast with Mustard-Horseradish Sauce

For the roast:
You can prep the roast up to a day in advance. 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.

Remove the roast from the refrigerator and allow to rest at room temperature for two hours prior to roasting.

Preheat the oven to 500 F and place the oven rack to the second lowest position.

Unwrap the roast and put it into the oven. Roast the meat for 30 minutes and then reduce the heat to 325 F. Continue roasting for approximately another hour and 30 minutes or until the internal temperature reaches 125 F on a meat thermometer (for medium-rare). Remove the meat from the oven and let it rest for 30-40 minutes covered loosely with a sheet of foil.

For the sauce: While the meat is resting, whisk together the sour cream, horseradish, Dijon, vinegar, Worcestershire sauce, salt, pepper and chives.

Move the meat to a cutting board for carving and serve with the sauce.