- 12
Ingredients
- 1 (4-1/2 lb) standing rib roast, trimmed
- Cooking spray
- 1 Tbsp whole black peppercorns, cracked
- 2 tsp salt, divided
- 3 Tbsp Dijon mustard
- 1/2 cup sliced shallots (about 2 medium)
- 3 garlic cloves, crushed
- 3 Tbsp chopped fresh rosemary
- 2 Tbsp chopped fresh thyme
- 1-1/2 cups fat-free, less-sodium beef broth
- 1 cup dry red wine
- 1 tsp butter
Preparation
Step 1
Preheat oven to 450 deg.
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 shallot mixture evenly over roast. Bake at 450 deg for 25 minutes.
Reduce heat to 350 deg (do not remove roast from oven). Bake roast at 350 deg for 1 hour and 20 minutes or until thermometer registers 145 deg. Let stand 10 minutes before slicing.
Combine beef broth and red 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 tsp salt. Serve with the roast.