Category: Main Dish
Cuisine: American
1 4-lb roast Beef rib roast at room temperature
1 clove Garlic cut in half
1/4 cup Country-style Dijon mustard
3/4 cup Chopped fresh parsley
1 1/2 tablespoons fresh rosemay Chopped (or 1 1/2 tsp. dried rosemary)
2 cloves Garlic finely chopped
1 tablespoon Olive oil or vegetable oil
1 cup sour cream
1 tablespoon Horseradish sauce
1 teaspoon Horseradish sauce
1 tablespoon Country-style Dijon mustard
1 teaspoon Country-style Dijon mustard
1/4 teaspoon Coarsely ground pepper
To cook evenly, the roast must not be cold -- let it stand at room temperature, loosely covered, for about 2 hours. (If you don't let the roast come to room temperature, it will take longer to cook the roast. The roast won't cook evenly, and you can end up with well-done slices on the ends and raw meat in the center.) [I made edits to this recipe.]
sgrishkaA very good, simple, yet elegant recipe! We tried it for our New Year's Eve dinner. The recipe uses the single low temperature method for roasting a prime rib (standing rib roast). It was extremely easy make and turned out great. For a little additional flavor, I replaced some of the parsley with a couple tablespoons of chopped fresh thyme. The resulting herb/mustard spread created a very flavorful crust on the roast. We serve the roast with our potato gratin, roasted haricot verte and maybe-the-best yeast rolls...for an excellent meal!
sgrishka
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