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Herb-Rubbed Rib Roast
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Prep Time:
10 minutes
Total Time:
2 hours 25 minutes
Beef roast elevated with Dijon and fresh herbs for an unforgettable meal.
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 325°F. Place the beef, fat side up, on a rack in a shallow roasting pan. Rub the beef with garlic halves. Spread 1/4 cup mustard over the top and sides of the beef. Mix the remaining Rib Roast ingredients, excluding oil, then stir in the oil. Spread the herb mixture over the top and sides of the beef.
  • Insert a meat thermometer into the center of the thickest part of the beef, making sure it does not touch the bone. Roast the beef uncovered for 1 1/2 to 2 hours, or until it reaches medium doneness at 155°F.
  • Combine all Peppery Horseradish sauce ingredients in a bowl, then cover and refrigerate for at least 1 hour to enhance flavors.
  • After cooking, allow the beef to rest under a foil tent for approximately 15 minutes before slicing. This resting time will allow the temperature to increase by about 5°. Serve the beef with a side of Peppery Horseradish Sauce.

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