Recipe - Herb-Rubbed Rib Roast

1 4 lb. beef rib roast
1 Clove garlic; cut in half
One fourth cup Countrystyle Dijon mustard
Three fourths cup Chopped fresh parsley
1 One half tablespoon Chopped fresh or 1 One half tsp.
dried rosemary leaves
2 Cloves garlic; finely
chopped
1 tablespoon Olive or vegetable oil

PEPPERY HORSERADISH SAUCE
1 cup Reducedfat or regular sour
cream
1 tablespoon Horseradish sauce; plus
1 teaspoon Horseradish sauce
1 tablespoon Countrystyle Dijon mustard;
plus
1 teaspoon Countrystyle Dijon mustard
One fourth teaspoon Coarsely ground pepper

Heat oven to 325F. Place beef, fat side up, on rack in shallow roasting
pan. Rub garlic halves over beef. Spread mustard over top and sides of
beef. Mix remaining ingredients except oil; stir in oil. Spread herb
mixture over top and sides of beef.

Insert meat thermometer so tip is in center of thickest part of beef and
does not touch bone. Roast uncovered 1 One half to 2 hours for medium doneness
(155 degrees).

Cover beef loosely with aluminum foil tent and let stand about 15 minutes
before carving. (Temperature will rise about F degrees.) Serve with Peppery
Horseradish Sauce.

Peppery Horseradish Sauce:

Mix all ingredients. Cover and refrigerate at least 1 hour to blend
flavors. About 1 cup sauce.

Typed in MMFormat by cjhartlin@msn.com Source: Betty Crocker Holiday
Cookbook. Nov.98

Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Nov 20, 1998, converted by MM_Buster v2.0l.