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Holiday Rib Roast with Grain Mustard Sauce

Makes: 10 servings Yield: 2 cups sauce
Prep 30 mins Roast 350°2 hrs Stand 15 mins
Holiday Rib Roast with Grain Mustard Sauce
  • 1  recipe Garlic-Herb Rub
  • 1 6 - 7  pound  beef rib roast (3 bones)
  • 1  tablespoon  vegetable oil
  • 1/2  cup  unsalted butter, melted
  • 4  medium shallots, sliced
  • 6  cloves garlic, halved
  • 1  tablespoon  olive oil
  • 1/2  cup  dry white wine
  • 2  cups  lower-sodium beef broth
  • 1 1/2  tablespoons  coarse grain mustard
  • 1  tablespoon  fresh grated horseradish or 1 tsp. prepared horseradish
  • 2  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
  • 2  tablespoons  chopped fresh thyme
  • 1 1/2  tablespoons  cracked black peppercorns
  • 7  cloves garlic
  • 3  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)
  • Servings Per Recipe 10,
  • cal. (kcal) 488,
  • Fat, total (g) 37,
  • chol. (mg) 119,
  • sat. fat (g) 16,
  • carb. (g) 3,
  • Monounsaturated fat (g) 15,
  • Polyunsaturated fat (g) 3,
  • sugar (g) 1,
  • pro. (g) 31,
  • vit. A (IU) 389,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 4,
  • sodium (mg) 373,
  • Potassium (mg) 491,
  • calcium (mg) 30,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Garlic-Herb Rub)
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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