Herb-Rubbed Rib Roast

Prep Time : 25 min       Total Time :  60 min 

Ingredients

Rib Roast

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 or vegetable oil

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

Directions

• 1Heat 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.
• 2Insert 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).
• 3Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
• 4Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.

Expert Tips

Use regular Dijon mustard for the country-style.

Letting the roast stand 15 minutes makes it easier to carve because the juices will set up. Avoid covering the roast too tightly while it stands, which will create steam and soften the surface of the beef.