Herb-Crusted Standing Rib Roast

Lee Harrelson

Standing rib roast is a recipe that always impresses. Try it for your next special occasion.

Yield: 12 servings (serving size: about 3 ounces meat and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 54%
  • Fat: 8.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 13.6g
  • Carbohydrate: 1.8g
  • Fiber: 0.4g
  • Cholesterol: 63mg
  • Iron: 1.2mg
  • Sodium: 528mg
  • Calcium: 19mg

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

Preparation

  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.
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