Rosemary-Dijon Crusted Standing Rib Roast

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Rosemary-Dijon Crusted Standing Rib Roast Recipe
Photo: Johnny Autry; Styling: Leigh Ann Ross
A standing rib roast is a bone-in prime rib roast. Serve with roasted potatoes and steamed green beans.
Serves 12 (serving size: about 3 ounces beef and about 2 1/2 teaspoons sauce)


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1 (5-pound) standing rib roast, trimmed
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 garlic cloves
1/4 cup Dijon mustard
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon extra-virgin olive oil
Cooking spray
1 1/2 cups fat-free, lower-sodium beef broth
2/3 cup pinot noir


Hands-on: 15 Minutes
Total: 3 Hours, 5 Minutes

1. Let beef stand 1 hour at room temperature. Sprinkle beef evenly with salt and pepper.

2. Preheat oven to 400°.

3. Place garlic in a mini chopper, and pulse until finely chopped. Add Dijon, thyme, rosemary, and oil; pulse to combine. Rub Dijon mixture evenly over beef. Place roast on the rack of a roasting pan coated with cooking spray; place rack in pan. Bake at 400° for 30 minutes. Reduce oven temperature to 350° (do not remove roast from oven); bake at 350° for 30 minutes. Add broth to pan. Bake for 30 minutes or until a thermometer registers 135° or until desired degree of doneness. Remove roast from oven, and let stand 20 minutes before slicing.

4. Heat roasting pan over medium-high heat; bring broth mixture to a boil, scraping pan to loosen browned bits. Stir in wine; boil 6 minutes or until reduced to 2/3 cup (about 6 minutes). Serve with beef.

Created date

November 2011

Nutritional Information

Calories 255
Fat 15.4 g
Satfat 5.7 g
Monofat 6.7 g
Polyfat 0.7 g
Protein 23 g
Carbohydrate 1.9 g
Fiber 0.1 g
Cholesterol 107 mg
Iron 1.6 mg
Sodium 417 mg
Calcium 20 mg