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Rib Roast With Mustard Sauce

Healthycooking's picture
  Boneless rib roast 3 Pound (1 Piece)
  Vegetable oil 1 Cup (16 tbs)
  Dry sherry 2⁄3 Cup (10.67 tbs)
  Dried whole thyme 1 Teaspoon
  Dried rosemary 1 Teaspoon, crushed (Whole)
  Coarsely ground pepper 1 Teaspoon
  Onion salt 1⁄2 Teaspoon
  Whipping cream 1⁄4 Cup (4 tbs), whipped
  Sour cream 1⁄4 Cup (4 tbs)
  Prepared mustard 2 Tablespoon
  Hot sauce 1 Dash

Trim fat from roast.
Place roast in a shallow dish.
Combine oil and next 5 ingredients, stirring well.
Pour mixture over roast.
Cover and marinate in refrigerator 8 to 10 hours, turning occasionally.
Remove roast from marinade, reserving marinade.
Place roast on a rack in a roasting pan.
Insert meat thermometer into thickest part of roast, if desired.
Bake at 350° for 1 hour and 45 minutes or until meat thermometer registers 150° (medium-rare), basting roast frequently with marinade.
Let roast stand 15 minutes; cut diagonally across grain into thin slices.
Transfer sliced meat to a serving platter, and keep warm.
Combine whipped cream, sour cream, mustard, and hot sauce in a small bowl, stirring gently.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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