Peppercorn Rib Roast With Ginger Mustard Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Home2 | 1 | Servings |
INGREDIENTS
| 3 | lb | Beef rib roast |
| 12 | Garlic cloves | |
| 1/2 | t | Salt |
| 1 | t | Chinese five spice powder |
| 1 | T | Cracked peppercorns |
| 1/4 | c | Dijon mustard |
| 2 | T | Mayonnaise |
| 3 | T | Honey |
| 1 | T | Grated ginger |
| 2 | T | Sliced scallions |
INSTRUCTIONS
Directions: Preheat the oven to 325 degrees. Lie the rib roast flat side down and cut deep slits into the meat. Insert the garlic cloves. Combine the salt and Chinese spice and rub the mixture over the roast. Pack the cracked peppercorns on top of the roast and place in a roasting pan. Roast uncovered for 1 1/2 hours, or until cooked to your liking. For the sauce, in a small bowl whisk together the mustard, mayonnaise, honey, sesame oil, ginger and scallions. Blend until smooth. Serve with the thinly sliced roast. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5217
Calories From Fat: 3570
Total Fat: 396.5g
Cholesterol: 1164.3mg
Sodium: 3018.9mg
Potassium: 4331.8mg
Carbohydrates: 76.7g
Fiber: 2.9g
Sugar: 54.4g
Protein: 320.8g