Rosemary Dijon Crusted Rib Roast

 

 

Ingredients

• 1 (5-pound) standing rib roast, trimmed (bone in)
• 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 

Prime Rib Primer

1. Trim fat from exterior of roast, ;eaving about 1/2 inch to keep moist. Let the roast stand 1 hour at room temperature.
2. Let the cooked roast stand at room temp at 20 minutes before carving. Remove the bones by slicing along their contour, between the meat and bone. Then slice the meat crosswise, against the grain.

Preparation

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.

David Bonom, Cooking Light
DECEMBER 2011