Recipe of the Week: Rib Roast with Two Sauces

You've agreed to host the entire family for the holidays, but you don't want to prepare the same old ham or turkey dish you made last year. Luckily, Kraft saves the day with this fantastic rib roast recipe.

Ingredients:
1 beef rib eye roast (5 pounds), 2 or 3 ribs
2 teaspoons whole black peppercorns, cracked
4 teaspoons fresh thyme leaves, divided
1 cup sour cream
1/4 cup horseradish
1 teaspoon sugar
1 tablespoon butter
1 sweet onion, very thinly sliced
1 package (8 ounces) sliced fresh mushrooms
1 tablespoon flour
1 cup fat-free reduced-sodium beef broth
1 tablespoon Dijon mustard

How to Make It:
1. Place meat, fat-side up, in roasting pan. Press peppercorns and 2 teaspoons 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.

2. Remove meat from oven. Cover meat with foil; let stand 15 to 20 minutes or until medium-rare doneness (145°F).

3. Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 minutes or until golden brown. Add mushrooms; cook and stir 6 minutes or until tender. Sprinkle with flour; cook and stir 1 minutes. Stir in broth; simmer 5 minutes or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.

4. Slice meat. Serve with sauces.

Serves 15.


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