Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Horseradish Cream for Standing Rib Roast 3.5 (16) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes about 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.This recipe was also featured on "Mad Hungry for the Holidays." Ingredients 1 cup sour cream (8 ounces) 6 tablespoons freshly grated horseradish 2 tablespoons white vinegar 1 teaspoon coarse salt Directions Whisk all the ingredients together in a medium bowl. Cover, and refrigerate for up to 1 day. Stir before serving. Cook's Notes If you prefer, you can substitute 1/3 cup prepared horseradish for the fresh, leaving out the vinegar. Rate it Print