Holiday Rib Roast with Grain Mustard Sauce

Steal the show at a holiday or special occasion dinner with this Holiday Rib Roast with Grain Mustard Sauce recipe. Sear the rib roast in a skillet first, then roast for the best results.

Prep Time:
30 mins
Roast Time:
2 hrs
Stand Time:
15 mins
Total Time:
30 mins
2 cups sauce


  • 1 recipe Garlic-Herb Rub

  • 1 6 pound beef rib roast (3 bones)

  • 1 tablespoon vegetable oil

  • ½ cup unsalted butter, melted

  • 4 medium shallots, sliced

  • 6 cloves garlic, halved

  • 1 tablespoon olive oil

  • ½ cup dry white wine

  • 2 cup lower-sodium beef broth

  • 1 ½ tablespoon coarse grain mustard

  • 1 tablespoon fresh grated horseradish or 1 tsp. prepared horseradish

  • 2 tablespoon cold unsalted butter

Garlic-Herb Rub

  • 2 tablespoon chopped fresh thyme

  • 1 ½ tablespoon cracked black peppercorns

  • 7 cloves garlic

  • 3 tablespoon olive oil


  1. Position oven rack just below center. Preheat oven to 350°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°F) or 2 1/4 to 2 1/2 hours for medium (150°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°F for medium rare and 160°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.

Garlic-Herb Rub

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

    Holiday Rib Roast with Grain Mustard Sauce
    Andy Lyons

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.

Nutrition Facts (per serving)

488 Calories
37g Fat
3g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 488
% Daily Value *
Total Fat 37g 47%
Saturated Fat 16g 80%
Cholesterol 119mg 40%
Sodium 373mg 16%
Total Carbohydrate 3g 1%
Total Sugars 1g
Protein 31g
Vitamin C 3mg 15%
Calcium 30.3mg 2%
Iron 3.6mg 20%
Potassium 491mg 10%
Folate, total 12.1mcg
Vitamin B-12 3.7mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles