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
Trim fat from roast. Place roast in a shallow dish. Combine oil and next 5 ingredients, stirring well. Pour mixture over roast. Cover and marinade 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 whipping cream, sour cream, mustard, and hot sauce in a small bowl, stirring gently. Serve mustard mixture with roast.
Yield: 12 servings
Light & Delicious Recipe