Peppercorn rib roast with ginger mustard sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef rib roast |
| 12 | Garlic cloves | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Chinese five spice powder |
| 1 | tablespoon | Cracked peppercorns |
| ¼ | cup | Dijon mustard |
| 2 | tablespoons | Mayonnaise |
| 3 | tablespoons | Honey |
| 1 | tablespoon | Grated ginger |
| 2 | tablespoons | Sliced scallions |
Directions
Directions: Preheat the oven to 325 degrees. Lie the rib roast flat side down and cut deep slits into the meat. Insert the garlic cloves. Combine the salt and Chinese spice and rub the mixture over the roast. Pack the cracked peppercorns on top of the roast and place in a roasting pan. Roast uncovered for 1½ hours, or until cooked to your liking. For the sauce, in a small bowl whisk together the mustard, mayonnaise, honey, sesame oil, ginger and scallions. Blend until smooth. Serve with the thinly sliced roast.
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