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Herb-Rubbed Rib Roast
Nb persons: 8
Yield: 8 oz
Preparation time:
Total time:
Source: Betty Crocker Holiday recipes
| 4-pound beef rib roast | |
| 1 clove | garlic, cut in half |
| 1/4 cup | country-style Dijon mustard |
| 3/4 cup | chopped fresh parsley |
| 1 1/2 tablespoons | chopped fresh or 1 1/2 teaspoons dried thyme leaves |
| 1 1/2 tablespoons | chopped fresh or 1 1/2 teaspoons dried rosemary leaves |
| 2 cloves | garlic, finely chopped |
| 1 tablespoon | olive |
| vegetable oil, alternative | |
| Peppery Horseradish Sauce | |
| 1 cup | reduced-fat or regular sour cream |
| 1 tablespoon plus 1 teaspoon | horseradish sauce |
| 1 tablespoon plus 1 teaspoon | country-style Dijon mustard |
| 1/4 teaspoon | coarsely ground pepper |
Total Time: 5 Hr 30 Min 1.Heat oven to 325ºF. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread 1/4 cup mustard over top and sides of beef. Mix remaining Rib Roast ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.
2.Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155ºF). Rare 130-135 (Best)
3.Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
4.Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.
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