• Herb Rubbed Rib Roast

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    • 1 x 4 pound beef rib roast
    • 1 x Clove garlic, cut in half
    • 1/4 c. Country-style Dijon mustard
    • 3/4 c. Minced fresh parsley
    • 1 1/2 Tbsp. Minced fresh or possibly 1 1/2 teaspoon dry rosemary leaves
    • 2 x Cloves garlic, finely minced
    • 1 Tbsp. Olive or possibly vegetable oil
    • 1 c. Reduced-fat or possibly regular lowfat sour cream
    • 1 Tbsp. Horseradish sauce, plus
    • 1 tsp Horseradish sauce
    • 1 Tbsp. Country-style Dijon mustard, plus
    • 1 tsp Country-style Dijon mustard
    • 1/4 tsp Coarsely grnd pepper


    1. 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 mix over top and sides of beef.
    2. 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 hrs for medium doneness
    3. (155 degrees).
    4. Cover beef loosely with aluminum foil tent and let stand about 15 min before carving. (Temperature will rise about F degrees.) Serve with Peppery Horseradish Sauce.
    5. Peppery Horseradish Sauce:Mix all ingredients. Cover and chill at least 1 hour to blend flavors. About 1 c. sauce.

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