Rosemary-Dijon Crusted Standing Rib Roast

By sleestack86

Ingredients

• 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

Details

Servings 12
Cooking time 4mins

Preparation

Step 1

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.