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Rib Roast with Mustard Sauce

Yield 12 servings.

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

Nutrition 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

How to Make It

  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.

Light and Luscious