Horseradish Cream for Standing Rib Roast
No roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor. Serve this with our Standing Rib Roast with Roasted Potatoes.
- 1 cup sour cream (8 ounces)
- 6 tablespoons freshly grated horseradish
- 2 tablespoons white vinegar
- 1 teaspoon coarse salt
- Whisk all the ingredients together in a medium bowl. Cover, and refrigerate for up to 1 day. Stir before serving.
If you prefer, you can substitute 1/3 cup prepared horseradish for the fresh, leaving out the vinegar.