Fool proof if you trust your thermometer. This recipe is outstanding, roast came out perfect all through and very tender. Resturant quality for sure. Timing is difficult but trust the thermometer and I put foil wrapped potatoes in at the same time and they came out perfect as well.
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)
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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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