Garlic-Mustard Rib Roast Recipe

5 1 1
Garlic-Mustard Rib Roast Recipe
Garlic-Mustard Rib Roast Recipe photo by Taste of Home
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Garlic-Mustard Rib Roast Recipe

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5 1 1
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This is one of my favorite ways to prepare a roast because it turns out so tender and flavorful. My husband and our six children just love it!
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. Bake: 2-1/4 hours + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 5 min. Bake: 2-1/4 hours + standing

Ingredients

  • 1 tablespoon garlic powder
  • 1 tablespoon ground mustard
  • 1 to 2 teaspoons salt
  • 1 to 2 teaspoons pepper
  • 1 beef rib roast (6 to 8 pounds)
  • 1/4 cup water
  • 1/4 cup beef broth
  • 1 tablespoon red wine vinegar or cider vinegar

Directions

Combine the garlic powder, mustard, salt and pepper; rub over entire roast. Place roast fat side up in a shallow roasting pan. Pour water, broth and vinegar into pan. Bake, uncovered, at 350° for 2-3/4 to 3 hours, basting frequently with pan juices, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°. Let stand for 10-15 minutes before slicing. Yield: 10-12 servings.
Originally published as Herbed Beef Rib Roast in Country Woman Christmas Annual 2002, p28

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  • 1 tablespoon garlic powder
  • 1 tablespoon ground mustard
  • 1 to 2 teaspoons salt
  • 1 to 2 teaspoons pepper
  • 1 beef rib roast (6 to 8 pounds)
  • 1/4 cup water
  • 1/4 cup beef broth
  • 1 tablespoon red wine vinegar or cider vinegar
  1. Combine the garlic powder, mustard, salt and pepper; rub over entire roast. Place roast fat side up in a shallow roasting pan. Pour water, broth and vinegar into pan. Bake, uncovered, at 350° for 2-3/4 to 3 hours, basting frequently with pan juices, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°. Let stand for 10-15 minutes before slicing. Yield: 10-12 servings.
Originally published as Herbed Beef Rib Roast in Country Woman Christmas Annual 2002, p28

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cwbuff User ID: 441425 83614
Reviewed Dec. 26, 2009

"I just made this for Christmas dinner and everyone loved it! So simple, too! Add this to your "simple but looks and tastes like gourmet" file. The only change I would make is perhaps increasing the broth mixture, as most of it evaporated during the roasting, and I only got to baste the roast once or twice."

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