standing rib roast with 2 sauces
(1 rating)
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Yum! Christmas is a good time to make this!
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(1 rating)
yield
15 serving(s)
prep time
30 Min
Ingredients For standing rib roast with 2 sauces
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1 - 5 lb.beef rib eye roast (2 - 3 ribs)
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2 tspblack peppercorns, whole, cracked
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4 tspthyme, fresh, divided
- SAUCE 1:
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1 csour cream
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1/4 chorseradish, prepared
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1 tspsugar
- SAUCE 2:
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1 Tbspbutter
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1 lgsweet onion, very thinly sliced
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1 - 8 oz. pkgmushrooms, fresh, sliced
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1 Tbspflour
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1 cbeef broth, reduced sodium, fat-free
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1 Tbspdijon mustard
How To Make standing rib roast with 2 sauces
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1Preheat oven to 350 degrees F. Place meat, fat side up, in roasting pan. Press peppercorns & 2 tsp thyme onto surface of meat. Bake 2 - 2 1/4 hours or until 135 degrees F. Meanwhile, make sauces - see steps 4 & 5.
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2Insert probe of instant read thermometer 2 - 2 1/2" into thickest part of meat to check for doneness.
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3Remove meat from oven. Cover meat with foil; let stand 15 - 20 minutes or until medium-rare doneness (145 degrees F).
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4SAUCE 1: Mix sour cream, horseradish & sugar in serving bowl. Refrigerate until needed. CAN MAKE THE DAY BEFORE, SO FLAVORS MARRY TOGETHER.
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5SAUCE 2: Melt butter in large skillet on medium heat. Add onions; cook & stir 8 - 10 minutes or until golden brown. Add mushrooms; cook & stir 6 minutes or until tender. Sprinkle with flour; cook & stir 1 minute. Stir in broth; simmer 5 minutes or until thickened, stirring constantly. Remove from heat; stir in mustard & remaining thyme.
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6Slice meat. Serve with sauces.
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