Standing Rib Roast with Two Sauces

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This was something I never made before and it was so easy - I would make it again. I added the Pan dripping (minus the grease) to the Mushroom gravy. That made it even be...read more

posted by

JaneBankovich

on 12/27/2011

time

prep:

30 min

total:

2 hr 45 min

servings

total:

15 servings

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What You Need

beef rib eye roast (5 lb.), 2 or 3 ribs

tsp. whole black peppercorns, cracked

tsp. fresh thyme leaves, divided

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4

cup KRAFT Prepared Horseradish

tsp. sugar

Tbsp. butter

sweet onion, very thinly sliced

pkg. (8 oz.) sliced fresh mushrooms

Tbsp. flour

cup fat-free reduced-sodium beef broth

Tbsp. GREY POUPON Dijon Mustard

Make It

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.

Kraft Kitchens Tips

Serving Suggestion

Enjoy this once-a-year holiday roast with your family and friends. Serve with smart side dishes, such as steamed vegetables and whole grain bread.

How to Cook Roast to Medium Doneness

To cook roast to medium doneness, increase baking time to 2-1/4 to 2-3/4 hours or until 150°F. Remove from oven. Cover with foil; let stand 15 to 20 min. or until medium doneness (160°F).

How to Use a Dial Instant-Read Food Thermometer

An instant-read food thermometer measures the temperature of a food in about 15 to 20 sec. It is not designed to remain in the food while it is cooking, but should be used near the end of the cooking time. For accurate temperature measurement, the probe of the thermometer should be inserted 2 to 2-1/2 inches deep into the thickest part of the food. If measuring the temperature of a thin food, such as a ground beef patty or boneless chicken breast, the probe should be inserted through the side of the food.

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JaneBankovich

posted:12/27/2011

This was something I never made before and it was so easy - I would make it again. I added the Pan dripping (minus the grease) to the Mushroom gravy. That made it even better!

cassandra1974

posted:12/26/2011

I made the horseradish sauce but not the mushroom sauce-it was great. Meat was cooked medium rare at 2 hours 20 min.

miaandalex

posted:12/25/2011

This was delicious and very easy to prepare.