Herb-Rubbed Rib Roast
| Yield: | 8 Servings |
| Categories: | Meats, Holidays |
| 1 | 4 lb. beef rib roast | |
| 1 | Clove garlic; cut in half | |
| 1/4 | c | Country-style Dijon mustard |
| 3/4 | c | Chopped fresh parsley |
| 1 1/2 | tb | Chopped fresh or 1 1/2 tsp. dried rosemary leaves |
| 2 | Cloves garlic; finely chopped | |
| 1 | tb | Olive or vegetable oil |
| PEPPERY HORSERADISH SAUCE | ||
| 1 | c | Reduced-fat or regular sour cream |
| 1 | tb | Horseradish sauce; plus |
| 1 | ts | Horseradish sauce |
| 1 | tb | Country-style Dijon mustard; plus |
| 1 | ts | Country-style Dijon mustard |
| 1/4 | ts | Coarsely ground pepper |
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