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.
Herb-Crusted Standing Rib Roast
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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
- 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.
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