Standing Rib roast With 2 Sauces

By á-941

Ingredients

• 1 beef rib eye roast (5 lb.), 2 or 3 ribs
• 2 tsp. whole black peppercorns, cracked
• 4 tsp. fresh thyme leaves, divided
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup KRAFT Prepared Horseradish
• 1 tsp. sugar
• 1 Tbsp. butter
• 1 sweet onion, very thinly sliced
• 1 pkg. (8 oz.) sliced fresh mushrooms
• 1 Tbsp. flour
• 1 cup fat-free reduced-sodium beef broth
• 1 Tbsp. GREY POUPON Dijon Mustard

Preparation

Step 1

HEAT oven to 350ºF.

PLACE meat, fat-side up, in roasting pan. Press peppercorns and 2 tsp. thyme onto surface of meat. Bake 2 to 2-1/4 hours or until 135°F. (To check for doneness, insert probe of instant-read thermometer 2 to 2-1/2 inches into thickest part of meat.) Meanwhile, mix sour cream, horseradish and sugar in serving bowl. Refrigerate until ready to serve.

REMOVE meat from oven. Cover meat with foil; let stand 15 to 20 min. or until medium-rare doneness (145°F).

MEANWHILE, melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 min. or until golden brown. Add mushrooms; cook and stir 6 min. or until tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 5 min. or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.

SLICE meat. Serve with sauces.