Standing rib roast is a recipe that always impresses. Try it for your next special occasion.
1 (4 1/2-pound) standing rib roast, trimmed
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
How to Make It
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.
Flavor was amazing! Served with sautéed spinach and "Creamy Two-Cheese Polenta".... Beautiful combination with the sauce. Because the recipe said to cook to 145 for medium rare, we cooked to 150 hoping for medium. The entire roast was VERY well done at that temperature - no trace of pink. Turns out medium starts at about 140 degrees, so I would be very cautious about overcooking to the recipe.
So Simple and so delicious. The herb crust was easy to put together and made it fantastically tasty. I added the rub 2+ hours ahead of roasting and used the temperature guide for a perfect tenderness. I served with horseradish sauce. My family asked if we could always serve this for Christmas dinner, it was a hit.
Savory Christmas dinner. I used dried rosemary as that was all I had on hand, otherwise, I followed the recipe to a tee for a medium rare outcome and it received rave reviews from everyone at the table. It's a keeper. Next time, I'll try the red wine gravy which I left out this time around. Served with pecan glazed brussel sprouts and mashed potatoes.
Amazingly good! The crust was particularly yummy! We skipped the wine sauce and went with a horseradish cream. Served it with CL's butternut squash and potato mash and green beans with bacon and shallots. The plates were all cleaned at the end of the meal!
Excellent flavors, easy prep. Removed rib roast from fridge two hours prior to seasoning, drying surface with paper towels. The herb crust came together superfast in the mini-chop and was rubbed on at last minute. But we roasted using our own system (preheat to 550, drop to 350 when the meat goes in, roast for 20min/pound for medium-rare, let rest for 20-30min prior to carving). Made au jus using brandy rather than wine (a hint from CL's beef tenderloin au jus). Served with CL's roasted brussels sprouts/chestnuts, CL's fresh thyme popovers, and smashed Idahos & carrots. Excellent Christmas dinner, with very little effort.
Amazing! I made this for Christmas this year, and it was perfect. Didn't have a mini-food procesor, but chopping everything finely worked just great. As for the mustard, you don't taste it and it does wonders for the meat. My only change I'd make to anything about this is to say ONLY COOK UNTIL 125-130. I think that 145 is a mistake!!! Even my mom who doesn't like really rare meat thought it was plenty done at 125-130.
Tried this recipe for the first time a few months ago and had it again for Christmas Eve dinner. It is easy to make as long as you have a meat thermometer. I fill the bottom of a large roasting pan with beef broth to make it moist while roasting. I didn't really care for the red wine gravy, and made my own instead with pan drippings mixed with 2 Knorr Beef Gravy packets. The most delicious roast I've ever had. It melts in your mouth if cooked to 150 degrees (medium) Restaurant quality at home.
The herb crust was fantastic and everyone loved the roast. However, after the temp hit 145 and I took it out of the oven, the heat continued to rise to over 160 and it ended up medium well!!!! This was my first roast so I have some learning to go, but next time I will cook it to rare and then take out, hopefully this will prevent over cooking. I used some of the drippings in place of the beef broth for the sauce - IT WAS FANTASTIC. Remember to drain the fat off first, though.
This is the best rib roast recipe that I have ever made. I have made it periodically for a couple of years and everyone that tries it thinks it is amazing. I usually serve it with horseradish mash potatoes.
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