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Rosemary Dijon Crusted Standing Rib Roast
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| 1 ( 5 pound ) | standing rib roast, trimmed |
| 1 tsp | salt |
| 1 tsp | black pepper |
| 5 | garlic cloves |
| 1/4 cup | dijon mustard |
| 1 1/2 tbsp | chopped fresh thyme |
| 1 tbsp | chopped fresh rosemary |
| 1 tbsp | olive oil |
| Cooking Spray | |
| 1 1/2 cups | fat free lower sodium beef broth |
| 2/3 cup | pinot noir |
| Let beef stand 1 hour at room temperature. Sprinkle beef evenly with salt and pepper 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 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. Serve with beef. | |
| 15.4 | fat |
protein 23
carb 19
fiber .1
serving size 3oz beef and 2 1/2 tsp sauce
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