Rib Roast with Mustard Sauce

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 360
  • Calories from fat: 69%
  • Fat: 27.4g
  • Saturated fat: 8.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26.3g
  • Carbohydrate: 1.2g
  • Fiber: 0.0g
  • Cholesterol: 83mg
  • Iron: 0.0mg
  • Sodium: 189mg
  • Calcium: 0.0mg


  • 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


  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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