1 4-lb roast Beef rib roast; at room temperature
1 clove Garlic; cut in half
1/4 cup Country-style Dijon mustard
3/4 cup Chopped fresh parsley
1 1/2 tablespoons fresh rosemary; Chopped (or 1 1/2 tsp. dried rosemary)
2 cloves Garlic; finely chopped
1 tablespoon Olive oil; or vegetable oil
Peppery Horseradish Sauce
1 cup sour cream
1 tablespoon Horseradish sauce
1 teaspoon Horseradish sauce
1 tablespoon Country-style Dijon mustard
1 teaspoon Country-style Dijon mustard
1/4 teaspoon Coarsely ground pepper
Heat oven to 325 degrees F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread mustard over top and sides of beef. Mix remaining ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef. Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155 degrees). Cover beef loosely with aluminum foil tent and let stand about 15 minutes before carving. (Temperature will rise about F degrees.) Serve with Peppery Horseradish Sauce.
makes 8
Peppery Horseradish Sauce: Mix all ingredients. Cover and refrigerate at least 1 hour to blend flavors.
About 1 cup sauce.