4 Reviews

Great recipe! Great flavor! I used this for my first rib roast yesterday and quickly realized my meat thermometer was not oven-proof. Yes, the face of the thermometer was plastic and it melted. Yikes! I depended on experience and thus cooked the 5.5lb roast for about an hour and a half, then let it sit for another 20 minutes outside the oven. Thinking it might be a bit too rare, I cleaned and fired up the grill in case it needed to cook more after cutting. The melting thermometer turned into a wonderful accidental joy. The meat was indeed very rare and needed more cooking, so I after cutting the meat into 3/4" slices, I slapped them on the hot grill. The grill seared the outside as did the flames and after just a few minutes on each side, these slabs of beef were amazing to taste because not only did the flavors of the mustard and horseradish come through, but also the grilled flavor. Together they were fantastic! We had baby red potatoes brushed with olive oil, basil and parsely and Green Giant brand califlower, carrots, broccholi with a Tuscan seasoning. As an added bonus, I took the few pan drippings I had from the roast and added them to a mixture of minced garlic, onion, green, yellow, orange and red peppers, baby portabello mushrooms and sauted these with a little red bourdeax wine. Then, I added some Merlot Wine sauce (can be purchased in a bottle) and heated that up with the mixture. This made for a nice sauce to put on the meat. Oh my, it got rave reviews and it was 'accidentally' one of my best creations with a little twist on an alredy great recipe. Gotta get me a new thermometer though.

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Chef Tony M. February 18, 2008

This was really good and a nice change from my usual roast seasonings. I quadrupled the recipe to use on a 17 lb rib roast cut into 2 smaller roasts (a 2-rib roast and a 5-rib roast). I increased the garlic a teensy bit, too. The smell was heavenly, although it did smoke a bit at first. The flavor was very good, but I'm not sure how it'll be on sandwiches or for leftovers. So although I did like it, I am not sure whether I'd switch to these seasonings or go back to my usual. We'll see how it is on sandwiches tomorrow! Thanks for posting, Heather!

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Halcyon Eve December 31, 2007

directions are great............especially warming before cooking and the resting before carving....also the DON'T REMOVE THERMOMETER !

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floraldesignson99 December 29, 2007
Standing Beef Rolled Rib Roast