Herb-Rubbed Rib Roast

8 Servings

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Herb-Rubbed Rib Roast Ingredients

1 4 lb. beef rib roast	PEPPERY HORSERADISH SAUCE
1 Clove garlic; cut in half	1 c Reduced-fat or regular sour
1/4 c Country-style Dijon mustard	1 tb Horseradish sauce; plus
3/4 c Chopped fresh parsley	1 ts Horseradish sauce
1 1/2 tb Chopped fresh or 1 1/2 tsp.	1 tb Country-style Dijon mustard;
2 Cloves garlic; finely	1 ts Country-style Dijon mustard
1 tb Olive or vegetable oil	1/4 ts Coarsely ground pepper

Instructions for Herb-Rubbed Rib Roast

Heat oven to 325F. 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. Typed in MMFormat by cjhartlin@msn.com Source: Betty Crocker Holiday Cookbook. Nov.98 Posted to MM-Recipes Digest by "Cindy Hartlin" on Nov 20, 1998, converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized