| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Holidays, Meats |
8 |
Servings |
INGREDIENTS
| 1 |
|
4 lb. beef rib roast |
| 1 |
|
Clove garlic, cut in half |
| 1/4 |
c |
Country-style Dijon mustard |
| 3/4 |
c |
Chopped fresh parsley |
| 1 1/2 |
T |
Chopped fresh or 1 1/2 tsp. |
|
|
dried rosemary leaves |
| 2 |
|
Cloves garlic, finely |
|
|
chopped |
| 1 |
T |
Olive or vegetable oil |
| 1 |
c |
Reduced-fat or regular sour |
|
|
cream |
| 1 |
T |
Horseradish sauce, plus |
| 1 |
t |
Horseradish sauce |
| 1 |
T |
Country-style Dijon mustard |
|
|
plus |
| 1 |
t |
Country-style Dijon mustard |
| 1/4 |
t |
Coarsely ground pepper |
INSTRUCTIONS
Heat oven to 325F. Place beef, fat side up, on rack in shallow
roasting pan. Rub garlic halves over beef. Spread mustard over top and
sides of beef. Mix remaining ingredients except oil; stir in oil.
Spread herb mixture over top and sides of beef. 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 (155
degrees). Cover beef loosely with aluminum foil tent and let stand
about 15 minutes before carving. (Temperature will rise about F
degrees.) Serve with Peppery Horseradish Sauce. Peppery Horseradish
Sauce: Mix all ingredients. Cover and refrigerate at least 1 hour to
blend flavors. About 1 cup sauce. Typed in MMFormat by
cjhartlin@msn.com Source: Betty Crocker Holiday Cookbook. Nov.98
Posted to MM-Recipes Digest by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Nov 20, 1998, converted by MM_Buster
v2.0l.
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