Herbed rib roast
18
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 1 hr 20 min • Serves: 12 • Difficulty: Easy
Boasting assertive flavors like Dijon mustard and horseradish, this herb-crusted roast is a superb take on a classic entrée for a special family gathering or holiday dinner. It’s best not to take the roast straight from the refrigerator to the oven, so you’ll need to let the beef sit out at room temperature for a bit to take the chill off to ensure it cooks evenly. Pat the meat dry before applying to mustard mixture to help it brown. With a large cut like a rib roast, it’s even more important to let it rest before carving so all the juices redistribute throughout the meat Turn leftovers into flavorful steak sandwiches or eat some for breakfast with scrambled eggs.
Ingredients
Uncooked lean whole beef rib
4 pound(s), trimmed of visible fat
Table salt
1½ tsp
Black pepper
½ tsp
Garlic
2 clove(s), minced
Dijon mustard
¼ cup(s)
Reduced calorie mayonnaise
2 Tbsp
Horseradish
1½ tsp
Fresh parsley
¼ cup(s), chopped
Fresh thyme
2 Tbsp, chopped
Dill
2 Tbsp, fresh, chopped
Instructions
1
Preheat oven to 375°F. Season roast with salt and pepper.
2
In a small bowl, combine garlic, mustard, mayonnaise, and horseradish. In another small bowl, combine parsley, thyme, dill, and 1 tablespoon of mustard mixture.
3
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.
4
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.
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