Herb-rubbed Rib Roast

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8 Servings
Beef
American
Parsley Mustard Garlic Holidays Meats Beef American

1 4 lb. f rib roast; at room temperature
1 clove lic; cut in half
1/4 cup Country-style on mustard
3/4 cup Chopped fresh sley
1 1/2 tablespoons Chopped fresh rosemay (or 1 1/2 tsp. dried emary)
2 cloves lic; finely chopped
1 tablespoon Olive or etable oil
PEPPERY SERADISH SAUCE
1 cup uced-fat or regular sour
1 tablespoon seradish sauce; plus
1 teaspoon seradish sauce
1 tablespoon Country-style on mustard; plus
1 teaspoon Country-style on mustard
1/4 teaspoon Coarsely und pepper

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 and gt; on Nov 20, 1998, converted by MM_Buster v2.0l.


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