STANDING RIB ROAST WITH TWO SAUCES

Standing Rib Roast with Two Sauces image

Provided by @MakeItYours

Number Of Ingredients 12

1 beef rib eye roast (5 lb.), 2 or 3 ribs
2 tsp. whole black peppercorns, cracked
4 tsp. fresh thyme leaves, divided
1 cup BREAKSTONE'S or KNUDSEN GREEK Style Sour Cream & Nonfat Yogurt
1/4 cup KRAFT Prepared Horseradish
1 tsp. sugar
1 Tbsp. butter
1 sweet onion, very thinly sliced
1/2 lb. sliced fresh mushrooms
1 Tbsp. flour
1 cup fat-free reduced-sodium beef broth
1 Tbsp. GREY POUPON Dijon Mustard

Steps:

HEAT oven to 350ºF.
PLACE meat, fat side up, in roasting pan. Press peppercorns and 2 tsp. thyme onto surface of meat. Bake 2 to 2-1/4 hours or until 135°F. Meanwhile, mix sour cream, horseradish and sugar in serving bowl. Refrigerate until ready to serve.
REMOVE meat from oven. Cover with foil; let stand 15 to 20 min. or until medium-rare doneness (145°F).
MEANWHILE, melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 min. or until golden brown. Add mushrooms; cook and stir 6 min. or until tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 5 min. or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.
SLICE meat. Serve with sauces.