Herb Crusted Standing Rib Roast

By Demi

Ingredients

• 1 (4 1/2 lb) standing rib roast, trimmed
• cooking spray
• 1 tbsp whole black peppercorns, cracked
• 2 tsp salt
• 2 tbsp dijon mustard
• 1/2 cup sliced shallots
• 3 garlic cloves, crushed
• 3 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 1 1/2 cups fat-free beef broth
• 1 cup dry red wine
• 1 tsp butter

Details

Servings 12

Preparation

Step 1

Preheat oven to 450F.

Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 tsp 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 shallort mixture evenly over roast. Bake at 450F for 25 minutes.

Reduce heat to 350F (do not remove roast from oven). Bake roast at 350F for 1 hour and 20 minutes or until a thermometer registers 145F or until desired degree of doneness. Let stand 10 minutes before slicing.

Combine beef broth and red wine in a small sauce pan; bring to a boil. Cool until reduced to 2/3 cup (about 15 minutes). Removed from heat; stir in butter and remaing 1/2 tsp salt. Serve with roast.