Holiday Rib Roast with Grain Mustard Sauce

By Cottontop

Ingredients

• 1 recipe Garlic-Herb Rub
• 1 6 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
• 2 tablespoons chopped fresh thyme
• 1 1/2 tablespoons cracked black peppercorns
• 7 cloves garlic
• 3 tablespoons olive oil

Details

Servings 10
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

Position oven rack just below center. Preheat oven to 350 degrees F. Prepare Garlic-Herb Rub; set aside. Season roast with salt.

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.

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.

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.

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.