Herb-rubbed Rib Roast

Category: Main Dish

Cuisine: American

☆☆☆☆☆

2 reviews 
Ready in 45 minutes

Ingredients

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


Directions

Heat oven to 325 degrees F. 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~~at;msn.com Source: Betty Crocker Holiday Cookbook. Nov.98 Posted to MM-Recipes Digest by "Cindy Hartlin" ~~ltcjhartlin~~at;email.msn.com> on Nov 20, 1998,

Reviews

☆☆☆☆☆

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.]

sgrishka
☆☆☆☆☆

A 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

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)