Standing Rib Roast with Two Sauces

• 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.

beef, whole black peppercorns, thyme, s, horseradish, sugar, butter, sweet onion, mushrooms, flour, beef broth, poupon

Taken from www.kraftrecipes.com/recipes/standing-rib-roast-two-sauces-128076.aspx (may not work)