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Herb-Rubbed Rib Roast

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Herb-Rubbed Rib Roast
  • Prep Time 10 min
  • Total Time 2 hr 25 min
  • Servings 8
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Love beef? A Dijon and fresh herb rub make this roast extra special.

Ingredients

Rib Roast

4-pound beef rib roast
1
clove garlic, cut in half
1/4
cup country-style Dijon mustard
3/4
cup chopped fresh parsley
1 1/2
tablespoons chopped fresh or 1 1/2 teaspoons dried thyme leaves
1 1/2
tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves
2
cloves garlic, finely chopped
1
tablespoon olive or vegetable oil

Peppery Horseradish Sauce

1
cup reduced-fat or regular sour cream
1
tablespoon plus 1 teaspoon horseradish sauce
1
tablespoon plus 1 teaspoon country-style Dijon mustard
1/4
teaspoon coarsely ground pepper

Directions

  • 1 Heat oven to 325ºF. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread 1/4 cup mustard over top and sides of beef. Mix remaining Rib Roast ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.
  • 2 Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155ºF).
  • 3 Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
  • 4 Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.
Tips  

Use regular Dijon mustard for the country-style.

Letting the roast stand 15 minutes makes it easier to carve because the juices will set up. Avoid covering the roast too tightly while it stands, which will create steam and soften the surface of the beef.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
535
(
Calories from Fat
405
)
Daily Value
Total Fat
45g
0%
(
Saturated Fat
18g
0%
)
Cholesterol
125mg
0%
Sodium
190mg
0%
Total Carbohydrate
1g
0%
(
Dietary Fiber
1g
0%
)
Protein
33g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
22%
22%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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