Ingredients
4-pound beef rib roast
1
clove garlic, cut in half
1/4
cup country-style Dijon mustard
3/4
cup chopped fresh parsley
1 1/2
tablespoons chopped fresh or 1 1/2 teaspoons dried thyme leaves
1 1/2
tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves
2
cloves garlic, finely chopped
1
tablespoon olive or vegetable oil
1
cup reduced-fat or regular sour cream
1
tablespoon plus 1 teaspoon horseradish sauce
1
tablespoon plus 1 teaspoon country-style Dijon mustard
1/4
teaspoon coarsely ground pepper
Preparation
Heat oven to 325°F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread 1/4 cup mustard over top and sides of beef. Mix remaining Rib Roast ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.
Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155°F).
Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.
