Dijon and Herb-Crusted Standing Beef Rib Roast

Photo: Randy Mayor; Styling: Cindy Barr

Yield: 12 servings (serving size: about 3 1/2 ounces beef)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 229
  • Fat: 13.9g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 22.2g
  • Carbohydrate: 2.3g
  • Fiber: 0.3g
  • Cholesterol: 103mg
  • Iron: 1.8mg
  • Sodium: 298mg
  • Calcium: 27mg

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Preheat oven to 200°.
  4. 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.
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