Sunday Baked Ribs

Ingredients:

Ribs

• 1 roast beef from the back on the ribs (3 ribs), weighing 3 - 3.5 kg.
• 1 tbsp coarse salt
• 1.5 tsp freshly ground black pepper
• Horseradish Mustard Sauce, see recipe below

Horseradish Mustard Sauce

• 1.5 cups mayonnaise
• 3 tablespoons Dijon mustard
• 1.5 tbsp whole grain mustard
• 1 tbsp. prepared horseradish
• 1/3 cup sour cream
• 1/4 tsp coarse salt

Preparation:

1. Two hours before roasting, remove the meat from the refrigerator to allow it to warm to room temperature.
   
   Preheat oven to 260°C (Tip: Make sure your oven is very clean before setting it to 260°C).
   
   Place the grate on the second bottom level.
   
   Place the meat in a roasting pan large enough to accommodate it, bone-side down, and sprinkle generously with salt and pepper. Bake for 45 minutes.
2. With the meat still in the oven, reduce the temperature to 325°F (160°C) and bake for another 30 minutes. Finally, increase the temperature to 450°F (230°C) and bake for another 15-30 minutes, until the internal temperature of the meat reaches 125°F (52°C). (Make sure the thermometer is inserted directly into the center of the meat.) Total cooking time: 1 hour 30 minutes to 1 hour 45 minutes. During this time, prepare the sauce.
3. Remove the meat from the oven and transfer it to a cutting board. Cover tightly with aluminum foil and let it rest for 20 minutes. Slice and serve with the sauce.
   
   Mustard and Horseradish Sauce:
   
   In a small bowl, combine mayonnaise, two types of mustard, horseradish, sour cream and salt.