| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Meats, Holidays |
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 |
tb |
Chopped fresh or 1 1/2 tsp. dried rosemary leaves |
| 2 |
|
Cloves garlic; finely chopped |
| 1 |
tb |
Olive or vegetable oil |
| 1 |
c |
Reduced-fat or regular sour cream |
| 1 |
tb |
Horseradish sauce; plus |
| 1 |
ts |
Horseradish sauce |
| 1 |
tb |
Country-style Dijon mustard; plus |
| 1 |
ts |
Country-style Dijon mustard |
| 1/4 |
ts |
Coarsely ground pepper |
INSTRUCTIONS
PEPPERY HORSERADISH SAUCE
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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