Dijon and Herb-Crusted Standing Beef Rib Roast

Dijon and Herb-Crusted Standing Beef Rib Roast Recipe
Photo: Randy Mayor; Styling: Cindy Barr


12 servings (serving size: about 3 1/2 ounces beef)

Recipe from

Cooking Light

Nutritional Information

Calories 229
Fat 13.9 g
Satfat 5.4 g
Monofat 5.7 g
Polyfat 0.6 g
Protein 22.2 g
Carbohydrate 2.3 g
Fiber 0.3 g
Cholesterol 103 mg
Iron 1.8 mg
Sodium 298 mg
Calcium 27 mg


2 (1-ounce) slices white bread
1 (5-pound) standing rib roast, trimmed
1 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/4 cup Dijon mustard
1 teaspoon chopped fresh thyme
3 garlic cloves, minced


1. Place bread slices in a food processor, and pulse 10 times or until fine crumbs measure 3/4 cup. Heat a small skillet over medium heat. Add breadcrumbs to pan, and cook 12 minutes or until toasted, stirring frequently. Cool 5 minutes.

2. Let roast stand at room temperature 1 hour. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook 5 minutes, browning on all sides. Remove roast from pan. Combine basil and next 4 ingredients (through garlic) in a bowl; spread mustard mixture over roast. Pat breadcrumbs onto roast. Place roast on the rack of a roasting pan coated with cooking spray; place rack in pan.

3. Preheat oven to 200°.

4. Bake roast at 200° for 3 1/2 hours or until a thermometer registers 135° or until desired degree of doneness. Let stand 20 minutes before slicing.

David Bonom,

Cooking Light

December 2009
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