Standing Rib roast With 2 Sauces

Standing Rib roast With 2 Sauces
Standing Rib roast With 2 Sauces

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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