Preheat oven to 325° C (170° F).Mix preparation ingredients until creamy. Baste roast and place fat-side up in roasting pan. Put roast in oven.After 15 minutes cooking, mix half of cognac with half of water, and pour over roast. When roast reaches desired degree of doneness, remove from oven and let stand loosely covered with foil in which steam vents have been cut. Keep pan juices in a saucepan. Deglaze pan with remaining cognac and water and pour into saucepan.Bring to a boil and reduce.Whisk in sour cream. Dissolve starch in a little cold water and add to saucepan, stirring until sauce reaches desired consistency.Add chives and season. Serve sauce with roast.

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1/3 cup (80 mL) olive oil 1/3 cup (80 mL) butter, at room temperature 1/3 cup (80 mL) Dijon mustard 2 Tbsp. (30 mL) ground 4 pepper mix 1 RedGril Angus ribs roast 1 cup (250 mL) cognac 1 cup (250 mL) water 1/2 cup (125 mL) sour cream 1 Tbsp. (15 mL) potato or corn starch fresh chives, minced Salt and pepper