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Rib Roast With Mustard Sauce Recipe
|Boneless rib roast||3 Pound (1 Piece)|
|Vegetable oil||1 Cup (16 tbs)|
|Dry sherry||2⁄3 Cup (10.67 tbs)|
|Dried whole thyme||1 Teaspoon|
|Dried rosemary||1 Teaspoon, crushed (Whole)|
|Coarsely ground pepper||1 Teaspoon|
|Onion salt||1⁄2 Teaspoon|
|Whipping cream||1⁄4 Cup (4 tbs), whipped|
|Sour cream||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Tablespoon|
|Hot sauce||1 Dash|
Serving size: Complete recipe
Calories 5317 Calories from Fat 3965
% Daily Value*
Total Fat 444 g683.7%
Saturated Fat 115.2 g576.2%
Trans Fat 0 g
Cholesterol 929.3 mg
Sodium 2771.1 mg115.5%
Total Carbohydrates 33 g11.1%
Dietary Fiber 6.3 g25.2%
Sugars 5.7 g
Protein 275 g549.1%
Vitamin A 16% Vitamin C 19.5%
Calcium 36.2% Iron 107.2%
*Based on a 2000 Calorie diet
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.