STANDING RIB ROAST WITH 2 SAUCES

Standing Rib Roast with 2 Sauces image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Beef

Number Of Ingredients 14

1 - 5 lb. - beef rib eye roast (2 - 3 ribs)
2 teaspoon(s) black peppercorns, whole, cracked
4 teaspoon(s) thyme, fresh, divided
SAUCE 1:
1 cup(s) sour cream
1/4 cup(s) horseradish, prepared
1 teaspoon(s) sugar
SAUCE 2:
1 tablespoon(s) butter
1 large sweet onion, very thinly sliced
1 - 8 oz. package(s) mushrooms, fresh, sliced
1 tablespoon(s) flour
1 cup(s) beef broth, reduced sodium, fat-free
1 tablespoon(s) dijon mustard

Steps:

Preheat oven to 350 degrees F. Place meat, fat side up, in roasting pan. Press peppercorns & 2 tsp thyme onto surface of meat. Bake 2 - 2 1/4 hours or until 135 degrees F. Meanwhile, make sauces - see steps 4 & 5.
Insert probe of instant read thermometer 2 - 2 1/2" into thickest part of meat to check for doneness.
Remove meat from oven. Cover meat with foil; let stand 15 - 20 minutes or until medium-rare doneness (145 degrees F).
SAUCE 1: Mix sour cream, horseradish & sugar in serving bowl. Refrigerate until needed. CAN MAKE THE DAY BEFORE, SO FLAVORS MARRY TOGETHER.
SAUCE 2: Melt butter in large skillet on medium heat. Add onions; cook & stir 8 - 10 minutes or until golden brown. Add mushrooms; cook & stir 6 minutes or until tender. Sprinkle with flour; cook & stir 1 minute. Stir in broth; simmer 5 minutes or until thickened, stirring constantly. Remove from heat; stir in mustard & remaining thyme.
Slice meat. Serve with sauces.