Herb-Crusted Standing Rib Roast

Herb-Crusted Standing Rib Roast Recipe
Lee Harrelson
Standing rib roast is a recipe that always impresses. Try it for your next special occasion.


12 servings (serving size: about 3 ounces meat and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 143
Caloriesfromfat 54 %
Fat 8.6 g
Satfat 3.4 g
Monofat 3.5 g
Polyfat 0.3 g
Protein 13.6 g
Carbohydrate 1.8 g
Fiber 0.4 g
Cholesterol 63 mg
Iron 1.2 mg
Sodium 528 mg
Calcium 19 mg


1 (4 1/2-pound) standing rib roast, trimmed
Cooking spray
1 tablespoon whole black peppercorns, cracked
2 teaspoons salt, divided
3 tablespoons Dijon mustard
1/2 cup sliced shallots (about 2 medium)
3 garlic cloves, crushed
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 1/2 cups fat-free, less-sodium beef broth
1 cup dry red wine
1 teaspoon butter


Preheat oven to 450°.

Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard. Combine shallots and garlic in a mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast. Bake at 450° for 25 minutes.

Reduce heat to 350° (do not remove roast from oven). Bake roast at 350° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing.

Combine beef broth and red wine in a small saucepan; bring to a boil. Cook until reduced to 2/3 cup (about 15 minutes). Remove from heat; stir in butter and remaining 1/2 teaspoon salt. Serve with the roast.

Julianna Grimes Bottcher,

Cooking Light

December 2006
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