Rib Roast with Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 (3-pound) boneless rib roast |
1 cup vegetable oil |
2/3 cup dry sherry |
1 teaspoon dried whole thyme |
1 teaspoon dried whole rosemary, crushed |
1 teaspoon coarsely ground pepper |
1/2 teaspoon onion salt |
1/4 cup whipping cream, whipped |
1/4 cup sour cream |
2 tablespoons prepared mustard |
dash of hot sauce |
Directions:
1. Trim fat from roast. Place roast in a shallow dish. Combine oil and next 5 ingredients, stirring well. Pour mixture over roast. Cover and marinate in refrigerator 8 to 10 hours, turning occasionally.
2. Remove roast from marinade, reserving marinade. Place roast on a rack in a roasting pan. Insert meat thermometer into thickest part of roast, if desired. Bake at 350° for 1 hour and 45 minutes or until meat thermometer registers 150° (medium-rare), basting roast frequently with marinade.
3. Let roast stand 15 minutes; cut diagonally across grain into thin slices. Transfer sliced meat to a serving platter, and keep warm.
4. Combine whipped cream, sour cream, mustard, and hot sauce in a small bowl, stirring gently. Serve mustard mixture with roast.
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