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Standing Rib Roast with Two Sauces 

Need help making a delicious roast this holiday season? Kraft Kitchens is glad to help!
prep time
30 min
time
2 hr 45 min
servings
15 servings

what you need

  • 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
  • 1/2 lb. sliced fresh mushrooms
  • 1 Tbsp. flour
  • 1 cup fat-free reduced-sodium beef broth
  • 1 Tbsp. GREY POUPON Dijon Mustard

  • 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. Meanwhile, mix sour cream, horseradish and sugar until blended. Refrigerate until ready to serve.
  • REMOVE meat from oven. Cover 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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