Rib Roast with Mustard Sauce

Oxmoor House
12 servings.


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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


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.

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.

Let roast stand 15 minutes; cut diagonally across grain into thin slices. Transfer sliced meat to a serving platter, and keep warm.

Combine whipped cream, sour cream, mustard, and hot sauce in a small bowl, stirring gently. Serve mustard mixture with roast.

Created date

August 2009

Nutritional Information

Calories 360
Caloriesfromfat 69 %
Fat 27.4 g
Satfat 8.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.3 g
Carbohydrate 1.2 g
Fiber 0.0 g
Cholesterol 83 mg
Iron 0.0 mg
Sodium 189 mg
Calcium 0.0 mg