Rib Roast With Mustard Sauce
|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.