Standing rib roast in two sauces

1. HEAT oven to 350ºF.

2. PLACE meat, fat-side up, in roasting pan. Press peppercorns and 2 tsp. thyme onto surface of meat. Bake 2 to 2-1/4 hours or until 135°F. (To check for doneness, insert probe of instant-read thermometer 2 to 2-1/2 inches into thickest part of meat.) Meanwhile, mix sour cream, horseradish and sugar in serving bowl. Refrigerate until ready to serve.

3. REMOVE meat from oven. Cover meat with foil; let stand 15 to 20 min. or until medium-rare doneness (145°F).

4. MEANWHILE, melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 min. or until golden brown. Add mushrooms; cook and stir 6 min. or until tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 5 min. or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.

5. SLICE meat. Serve with sauces.

6. SERVING SUGGESTION
Enjoy this once-a-year holiday roast with your family and friends. Serve with smart side dishes, such as steamed vegetables and whole grain bread.

7. HOW TO COOK ROAST TO MEDIUM DONENESS
To cook roast to medium doneness, increase baking time to 2-1/4 to 2-3/4 hours or until 150°F. Remove from oven. Cover with foil; let stand 15 to 20 min. or until medium doneness (160°F).

8. HOW TO USE A DIAL INSTANT-READ FOOD THERMOMETER
An instant-read food thermometer measures the temperature of a food in about 15 to 20 sec. It is not designed to remain in the food while it is cooking, but should be used near the end of the cooking time. For accurate temperature measurement, the probe of the thermometer should be inserted 2 to 2-1/2 inches deep into the thickest part of the food. If measuring the temperature of a thin food, such as a ground beef patty or boneless chicken breast, the probe should be inserted through the side of the food.