Flavors by Alessandra

Step 1: Prep the Roast (1–2 Days Ahead)
1 Remove the rib bones from the meat, staying as close to the ribs as possible. Place the ribs back on the roast and secure them with kitchen twine (one knot per rib).
2 Generously season the entire roast with kosher salt and pepper.
3 Place the roast on a tray and refrigerate uncovered for at least a few hours, ideally 1–2 days. This dry brining step is key for flavor and crust development.
Step 2: Bring to Room Temperature
5 Take the roast out of the fridge 1–2 hours before cooking to allow it to come to room temperature.
6 Preheat your oven to 250°F (120°C).
Step 3: Make the Citrus-Garlic Herb Rub
8 Combine minced garlic, lemon zest and juice, orange zest, butter, Dijon mustard, rosemary, salt, and pepper in a bowl.
9 Mix until it forms a smooth, flavorful paste.
Step 4: Apply the Rub and Roast
11 Spread the rub evenly over the entire surface of the roast.
12 Insert an oven-safe thermometer into the thickest part of the meat (avoid touching bone).
13 Place the roast on a wire rack set over a roasting pan or baking sheet.
14 Roast in the oven until the internal temperature reaches 130°F (54°C) for medium-rare (this takes approximately 3 hours for a 5.5-lb roast). Begin checking the temperature after 2 hours.
Step 5: Make the Citrus Horseradish Sauce
25 In a bowl, mix sour cream or crème fraîche, prepared horseradish, lemon zest, orange zest, fresh lemon juice, Dijon mustard, finely chopped chives, and a pinch of cayenne or smoked paprika (optional).
26  Season with salt and pepper to taste.Cover and refrigerate until ready to serve. Garnish with more chives before serving.
Step 6: Rest the Roast
16 Remove the roast from the oven and loosely tent with foil.
17 Let it rest for 30 minutes to 1 hour. During this time, the internal temperature will rise slightly due to carryover cooking.
Step 7: Sear for the Perfect Crust
19 Preheat the oven to 550°F (290°C) or its highest setting.
20 Remove the foil and return the roast to the oven for about 5 minutes, or until the exterior is golden brown and crisp.
Step 8: Slice and Serve
22 Carefully remove the twine and set the ribs aside.
23 Slice the roast into thick, juicy cuts. Serve with citrus horseradish sauce and enjoy every bite!