Rosemary-Dijon Crusted Standing Rib Roast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A standing rib roast is a bone-in prime rib roast. Serve with roasted potatoes and steamed green beans. Ingredients:
1 (5-pound) standing rib roast, trimmed |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
5 garlic cloves |
1/4 cup dijon mustard |
1 1/2 tablespoons chopped fresh thyme |
1 tablespoon chopped fresh rosemary |
1 tablespoon extra-virgin olive oil |
cooking spray |
1 1/2 cups fat-free, lower-sodium beef broth |
2/3 cup pinot noir |
Directions:
1. Let beef stand 1 hour at room temperature. Sprinkle beef evenly with salt and pepper.
2. Preheat oven to 400°.
3. 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° (do not remove roast from oven); bake at 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.
4. 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 (about 6 minutes). Serve with beef.
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