Herb-Rubbed Rib Roast

 

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

• 1 Heat oven to 325ºF. 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.
• 2 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 (155ºF).
• 3 Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
• 4 Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.