Herb-Crusted Standing Rib Roast

By nichc

Great for special meals or Sunday dinner.

Ingredients

• 1 (4 1/2 pound) standing rib roast, trimmed
• Cooking spray
• 1 tablespoon whole black peppercorns, cracked
• 2 teaspoons salt, divided
• 3 tablespoons Dijon mustard
• 1/2 cup sliced shallots, about 2 medium
• 3 garlic cloves, crushed
• 3 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 1/2 cups fat-free, low-sodium beef broth
• 1 cup dry red wine
• 1 teaspoon butter

Details

Servings 12
Adapted from cookinglight.com

Preparation

Step 1

Preheat oven to 450 degrees.

Place a roast on a rack coated with cooking spray. Place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt, rub with mustard. Combine shallots and garlic in a food processor; pulse to chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast. Bake 450 for 25 minutes.

Reduce heat to 350. Bake the roast at 350 for 1 hour and 20 minutes or until a thermometer registers 145 degrees (medium-rare) or until desired doneness Let stand 10 minutes before slicing.

Combine broth and wine in a small saucepan, bring to a boil. Cook until reduced to 2/3 cup (about 15 minutes). Remove from heat, stir in butter and remaining 1/2 teaspoon salt. Serve with roast.

Per serving (3 oz meat, 1 tablespoon sauce): 143 calories, 8.6g fat, 3.4g sat fat, 13.6g protein, 1.8g carbs, 0.4g fiber