Horseradish Cream for Standing Rib Roast

Makes 1 1/4 Cups
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


  1. Whisk all the ingredients together in a medium bowl. Cover, and refrigerate for up to 1 day. Stir before serving.
cook's note
If you prefer, you can substitute 1/3 cup prepared horseradish for the fresh, leaving out the vinegar.
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