Herb-Crusted Standing Rib Roast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Standing rib roast is a recipe that always impresses. Try it for your next special occasion. 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, less-sodium beef broth |
1 cup dry red wine |
1 teaspoon butter |
Directions:
1. Preheat oven to 450°.
2. Place 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 mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast. Bake at 450° for 25 minutes.
3. Reduce heat to 350° (do not remove roast from oven). Bake roast at 350° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing.
4. 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 teaspoon salt. Serve with the roast.
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