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Herb-Crusted Standing Rib Roast

Lee Harrelson
Yield 12 servings (serving size: about 3 ounces meat and 1 tablespoon sauce)
Standing rib roast is a recipe that always impresses. Try it for your next special occasion.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.

  4. 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.