Herb-Rubbed Rib Roast Recipe
Ingredients
| Rib roast/Null | 1 Pound | |
| Beef rib roast/Null | 4 Pound | |
| Garlic/Null | 1 Clove (5 gm), cut in half | |
| Chopped parsley/Null | 3⁄4 Cup (12 tbs) | |
| Chopped thyme leaves/1 1/2 teaspoons dried thyme leaves | 1 1⁄2 Tablespoon | |
| Chopped rosemary leaves/1 1/2 teaspoons dried rosemary leaves | 1 1⁄2 Tablespoon | |
| Garlic/Null | 2 Clove (10 gm), finely chopped | |
| Olive oil/Vegetable oil | 1 Tablespoon | |
| Peppery horseradish sauce/Null | 1 Tablespoon | |
| Reduced fat sour cream/Regular sour cream | 1 Cup (16 tbs) | |
| Horseradish sauce/Null | 1 1⁄2 Tablespoon | |
| Country style dijon mustard/Null | 1 1⁄2 Tablespoon | |
| Country style dijon mustard/Null | 1 1⁄2 Tablespoon | |
| Ground pepper/Null | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 934 Calories from Fat 464
% Daily Value*
Total Fat 51 g79%
Saturated Fat 19.3 g96.6%
Trans Fat 0 g
Cholesterol 304.2 mg101.4%
Sodium 377.7 mg15.7%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1.3 g5.1%
Sugars 1.6 g
Protein 103 g206.4%
Vitamin A 15.4% Vitamin C 21.6%
Calcium 13.4% Iron 57%
*Based on a 2000 Calorie diet
Directions
2. Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155ºF).
3. Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
4. Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.
Chef
