Herbed rib roast
Uncooked lean whole beef rib(s)
4 pound(s), trimmed of visible fat
2 medium clove(s), minced
Reduced calorie mayonnaise
¼ cup(s), chopped
2 Tbsp, chopped
2 Tbsp, fresh, chopped
- Preheat oven to 375°F. Season roast with salt and pepper.
- In a small bowl, combine garlic, mustard, mayonnaise, and horseradish. In another small bowl, combine parsley, thyme, dill, and 1 tablespoon of mustard mixture.
- Place meat, rib-bone down, in a roasting pan; coat top with half of mustard mixture and cook meat until an instant-read thermometer inserted in center of roast registers 110°F. Coat roast with remaining mustard mixture and press herb mixture onto mustard with your hands.
- Continue cooking roast until a thermometer inserted in center of meat registers 140°F for medium, or longer until desired degree of doneness. Cover loosely with foil and then let stand 20 to 30 minutes before carving into 12 thick slices. Yields 1 slice per serving.