Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

A standing rib roast is a bone-in prime rib roast. Serve with roasted potatoes and steamed green beans.

David Bonom
Recipe by Cooking Light December 2011

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
15 mins
total:
3 hrs 5 mins
Yield:
Serves 12 (serving size: about 3 ounces beef and about 2 1/2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let beef stand 1 hour at room temperature. Sprinkle beef evenly with salt and pepper.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

255 calories; fat 15.4g; saturated fat 5.7g; mono fat 6.7g; poly fat 0.7g; protein 23g; carbohydrates 1.9g; fiber 0.1g; cholesterol 107mg; iron 1.6mg; sodium 417mg; calcium 20mg.
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