- 1 (5-pound) standing rib roast, trimmed
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 5 garlic cloves
- 1/4 cup Dijon mustard
- 1 1/2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon extra-virgin olive oil
- Cooking spray
- 1 1/2 cups fat-free, lower-sodium beef broth
- 2/3 cup pinot noir
- calories 255
- fat 15.4 g
- satfat 5.7 g
- monofat 6.7 g
- polyfat 0.7 g
- protein 23 g
- carbohydrate 1.9 g
- fiber 0.1 g
- cholesterol 107 mg
- iron 1.6 mg
- sodium 417 mg
- calcium 20 mg
How to Make It
Let beef stand 1 hour at room temperature. Sprinkle beef evenly with salt and pepper.
Preheat oven to 400°.
Place garlic in a mini chopper, and pulse until finely chopped. Add Dijon, thyme, rosemary, and oil; pulse to combine. Rub Dijon mixture evenly over beef. Place roast on the rack of a roasting pan coated with cooking spray; place rack in pan. Bake at 400° for 30 minutes. Reduce oven temperature to 350° (do not remove roast from oven); bake at 350° for 30 minutes. Add broth to pan. Bake for 30 minutes or until a thermometer registers 135° or until desired degree of doneness. Remove roast from oven, and let stand 20 minutes before slicing.
Heat roasting pan over medium-high heat; bring broth mixture to a boil, scraping pan to loosen browned bits. Stir in wine; boil 6 minutes or until reduced to 2/3 cup (about 6 minutes). Serve with beef.
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