Herb Rubbed Rib Roast Recipe
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Herb Rubbed Rib Roast
1 4 lb. beef rib roast
1 Clove garlic cut in half
1/4 c Country-style Dijon mustard
3/4 c Chopped fresh parsley
1 1/2 tb Chopped fresh or 1 1/2 tsp. dried rosemary leaves
2 Cloves garlic finely chopped
1 tb Olive or vegetable oil
PEPPERY HORSERADISH SAUCE
1 c Reduced-fat or regular sour cream
1 tb Horseradish sauce plus
1 t Horseradish sauce
1 tb Country-style Dijon mustard -plus 1 t Country-style Dijon
1/4 ts Coarsely ground pepper
Heat oven to 325ºF. Place beef, fat side up, on rack in shallow
roasting pan. Rub garlic halves over beef. Spread mustard over top
and sides of beef. Mix remaining ingredients except oil; stir in
oil. Spread herb mixture over top and sides of beef.
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 (155 degrees).
Cover beef loosely with aluminum foil tent and let stand about 15
minutes before carving. (Temperature will rise about F degrees.)
Serve with Peppery Horseradish Sauce.
Peppery Horseradish Sauce: Mix all ingredients. Cover and
refrigerate at least 1 hour to blend flavors. About 1 cup sauce.
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