Rib Roast With Mustard Sauce

• 1 (3-pound) boneless rib roast
• 1 cup vegetable oil
• 2/3 cup dry sherry
• 1 teaspoon dried whole thyme
• 1 teaspoon dried whole rosemary, crushed
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon onion salt
• 1/4 cup whipping cream, whipped
• 1/4 cup sour cream
• 2 tablespoons prepared mustard
• Dash of hot sauce

1. Trim fat from roast. Place roast in a shallow dish. Combine oil and next 5 ingredients, stirring well. Pour mixture over roast. Cover and marinate in refrigerator 8 to 10 hours, turning occasionally.
2. Remove roast from marinade, reserving marinade. Place roast on a rack in a roasting pan. Insert meat thermometer into thickest part of roast, if desired. Bake at 350u0b0 for 1 hour and 45 minutes or until meat thermometer registers 150u0b0 (medium-rare), basting roast frequently with marinade.
3. Let roast stand 15 minutes; cut diagonally across grain into thin slices. Transfer sliced meat to a serving platter, and keep warm.
4. Combine whipped cream, sour cream, mustard, and hot sauce in a small bowl, stirring gently. Serve mustard mixture with roast.

vegetable oil, dry sherry, thyme, rosemary, ground pepper, onion salt, whipping cream, sour cream, mustard, hot sauce

Taken from www.myrecipes.com/recipe/rib-roast-with-mustard-sauce (may not work)