Standing Rib Roast with Two Sauces Recipe

Name: Standing Rib Roast with Two Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef rib eye roast (5 lb.), 2 or 3 ribs; 2 tsp. whole black peppercorns, cracked; 4 tsp. fresh thyme leaves, divided; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1/4 cup KRAFT Prepared Horseradish; 1 tsp. sugar; 1 Tbsp. butter; 1 sweet onion, very thinly sliced Safeway 1 lb For $1.49 thru 02/09; 1/2 lb. sliced fresh mushrooms; 1 Tbsp. flour; 1 cup fat-free reduced-sodium beef broth; 1 Tbsp. GREY POUPON Dijon Mustard

Servings: persons

1 beef rib eye roast (5 lb.), 2 or 3 ribs
2 tsp. whole black peppercorns, cracked
4 tsp. fresh thyme leaves, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup KRAFT Prepared Horseradish
1 tsp. sugar
1 Tbsp. butter
1 sweet onion, very thinly sliced Safeway 1 lb For $1.49 thru 02/09
1/2 lb. sliced fresh mushrooms
1 Tbsp. flour
1 cup fat-free reduced-sodium beef broth
1 Tbsp. GREY POUPON Dijon Mustard

1
Heat oven to 350 degrees F.
2
Place meat, fat side up, in roasting pan.
3
Press peppercorns and 2 tsp.
4
thyme onto surface of meat.
5
Bake 2 to 2-1/4 hours or until 135F.
6
Meanwhile, mix sour cream, horseradish and sugar until blended.
7
Refrigerate until ready to serve.
8
Remove meat from oven.
9
Cover with foil; let stand 15 to 20 min.
10
or until medium-rare doneness (145F).
11
Meanwhile, melt butter in large skillet on medium heat.
12
Add onions; cook and stir 8 to 10 min.
13
or until golden brown.
14
Add mushrooms; cook and stir 6 min.
15
or until tender.
16
Sprinkle with flour; cook and stir 1 min.
17
Stir in broth; simmer 5 min.
18
or until thickened, stirring constantly.
19
Remove from heat; stir in mustard and remaining thyme.
20
Slice meat.
21
Serve with sauces.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 beef rib eye roast (5 lb.), 2 or 3 ribs, 2 tsp. whole black peppercorns, cracked, 4 tsp. fresh thyme leaves, divided, 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, and more.

Yes, Standing Rib Roast with Two Sauces falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Standing Rib Roast with Two Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions