We rinsed & towel-dried the rib roast and then let it rest uncovered in the fridge for 48 hours. Prepped the rub per directions except added the salt & pepper to the mix, rather than seasoning the roast directly. (Due to great fear of destroying a $$$ roast, followed our tried-and-true Joy of Cooking temp/time for medium rare.) Served with the pinot noir sauce, CL's scalloped vidalia onions, and some brussels sprouts. The mustard-herb crust was very good.
Rosemary-Dijon Crusted Standing Rib Roast
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Total: 3 Hours, 5 Minutes
- Calories: 255
- Fat: 15.4g
- Saturated fat: 5.7g
- Monounsaturated fat: 6.7g
- Polyunsaturated fat: 0.7g
- Protein: 23g
- Carbohydrate: 1.9g
- Fiber: 0.1g
- Cholesterol: 107mg
- Iron: 1.6mg
- Sodium: 417mg
- Calcium: 20mg
- 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
- 1. Let beef stand 1 hour at room temperature. Sprinkle beef evenly with salt and pepper.
- 2. Preheat oven to 400°.
- 3. 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.
- 4. 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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