HERB-RUBBED RIB ROAST

Herb-Rubbed Rib Roast image

Love beef? A Dijon and fresh herb rub make this roast extra special.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h25m

Yield 8

Number Of Ingredients 12

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Ingredients

4-pound beef rib roast
1 clove garlic, cut in half
1/4 cup country-style Dijon mustard
3/4 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried thyme leaves
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves
2 cloves garlic, finely chopped
1 tablespoon olive or vegetable oil
1 cup reduced-fat or regular sour cream
1 tablespoon plus 1 teaspoon horseradish sauce
1 tablespoon plus 1 teaspoon country-style Dijon mustard
1/4 teaspoon coarsely ground pepper

Steps:

Heat oven to 325°F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread 1/4 cup mustard over top and sides of beef. Mix remaining Rib Roast 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°F).
Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.

Nutrition Facts : Calories 535, Carbohydrate 1 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 190 mg