Rib Roast With Mustard Sauce


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

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