Slow-roasted my standing rib roast for the first time using these directions, and it was the most tender roast ever! I used a rub of dijon mustard/garlic/rosemary/thyme/salt/pepper (taken from a different Cooking Light recipe) without bread crumbs. Roasted at 225 until the meat was at 130 degrees, and it was perfect! (And I went out to a movie while it cooked.) Thanks for this recipe!
Dijon and Herb-Crusted Standing Beef Rib Roast
Photo: Randy Mayor; Styling: Cindy Barr
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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
- 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.
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