Herb-rubbed rib roast

8 Servings

Ingredients

Quantity Ingredient
1 4 lb. beef rib roast
1 Clove garlic; cut in half
¼ cup Country-style Dijon mustard
¾ cup Chopped fresh parsley
1½ tablespoon Chopped fresh or 1 1/2 tsp. dried rosemary leaves
2 Cloves garlic; finely chopped
1 tablespoon Olive or vegetable oil
1 cup Reduced-fat or regular sour cream
1 tablespoon Horseradish sauce; plus
1 teaspoon Horseradish sauce
1 tablespoon Country-style Dijon mustard; plus
1 teaspoon Country-style Dijon mustard
¼ teaspoon Coarsely ground pepper

Directions

PEPPERY HORSERADISH SAUCE

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 1½ 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@... Source: Betty Crocker Holiday Cookbook. Nov.98

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 20, 1998, converted by MM_Buster v2.0l.

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