Holiday Rib Roast with Grain Mustard Sauce

Holiday Rib Roast with Grain Mustard Sauce
7 users rated this recipe an average rating of 4.5
10 servings
2 cups sauce
30 mins
2 hrs 350°
15 mins
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Holiday Rib Roast with Grain Mustard Sauce

recipe Garlic-Herb Rub
6 pound beef rib roast (3 bones)
tablespoon vegetable oil
cup unsalted butter, melted
medium shallots, sliced
cloves garlic, halved
tablespoon olive oil
cup dry white wine
cups lower-sodium beef broth
1 1/2
tablespoons coarse grain mustard
tablespoon fresh grated horseradish or 1 tsp. prepared horseradish
tablespoons cold unsalted butter


  1. Position oven rack just below center. Preheat oven to 350 degrees F. Prepare Garlic-Herb Rub; set aside. Season roast with salt.
  2. In a large skillet brown roast on all sides in hot vegetable oil. Place meat, fat side up, on a rack in a shallow roasting pan. Spread Garlic-Herb Rub evenly over roast; spoon over butter. Roast, uncovered, 2 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 1/2 hours for medium (150 degrees F), spooning butter from the pan over meat occasionally.
  3. Meanwhile, in a large skillet cook shallots and garlic in hot oil 5 to 8 minutes or until shallots are golden brown. Remove from heat. Carefully add wine. Return to heat. Simmer, uncovered, 5 minutes or until reduced by half. Stir in beef broth. Simmer, uncovered, 8 minutes more or until reduced to 1 1/2 cups.
  4. Transfer roast to a cutting board. Cover with foil; let stand 15 minutes before slicing. (Roast will continue to cook as it sits.) Temperature of meat after standing should be 145 degrees F for medium rare and 160 degrees F for medium. Sprinkle with fresh thyme, if desired.
  5. While roast stands, prepare grain mustard sauce. Drain from roasting pan. Add 1/2 cup water and the 1 1/2 cups beef broth mixture. Cook and stir, scraping up browned bits from bottom of pan. Simmer; strain sauce through a fine sieve into a small saucepan, if desired. Simmer 2 minutes. Add mustard and horseradish. Whisk in butter, 1 tablespoon. at a time. Season with salt and ground black pepper. Serve sauce with sliced meat.

From the Test Kitchen

To serve 10 people, first use a sharp knife to remove the bone from the roast. Slice against the grain into 10 slices. For a holiday feast, if you want to server larger portions give each guest a slice with the bone, look for a larger 6-bone rib roast.

Garlic-Herb Rub


tablespoons chopped fresh thyme
1 1/2
tablespoons cracked black peppercorns
tablespoons olive oil


  1. In a food processor combine thyme, peppercorns, and garlic. Cover and pulse until combined. Add olive oil; pulse to a coarse paste.

Nutrition Facts

(Holiday Rib Roast with Grain Mustard Sauce)
    Per serving:
  • 488 kcal cal.,
  • 37 g fat
  • (16 g sat. fat,
  • 3 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 119 mg chol.,
  • 373 mg sodium,
  • 3 g carb.,
  • 1 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Beef Recipes, Dinner Recipes
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