Herbed Rib Roast

Herbed Rib Roast

We seem to have fallen into a pattern for our holiday meals. Thanksgiving is always turkey, Easter is always ham, and Christmas seems to be some type of roast. I believe the last two years it was prime rib but this year we just went with a basic rib roast. No much of a difference, maybe just the quality of the cut of meat. I sure surprised at the price of the meat though. Yikes!

Even though it was a bit expensive, it was tasty. I liked the flavor that the rub gave to the meat and the fact that it was easy to prepare. I also loved the fact that we bought a new meat thermometer that stayed in the meat and read the temp while it was in the oven. Priceless! Enjoy!

Herbed Rib Roast
Source: Weight Watchers

4 pounds uncooked lean whole beef rib roast
1 1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1/4 cup Dijon mustard
2 tablespoons reduced calorie mayonnaise
1 1/2 tablespoon horseradish sauce
1/4 cup fresh parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh dill, chopped

Preheat oven to 375 degrees F. Season roast with salt and pepper.

In a small bowl, combine garlic, mustard, mayonnaise, and horseradish to make “mustard mixture”.

In another small bowl, combine the parsley, thyme, dill and 1 tablespoon of the “mustard mixture”; set aside for seasoning during the roasting time.

Place meat, rib bone down, in a roasting pan; coat top with half of the “mustard mixture”. Cook meat until an instant read thermometer inserted in center of roast registers 110 degrees F. Coat roast with other half of the “mustard mixture” and press herb mixture onto mustard with your hands.

Continue cooking roast until a thermometer inserted in center of meat registers 140 degrees F for medium or longer until desired degree of doneness. Cover loosely with foil and then let stand 20-30 minutes before carving into 12 thick slices.

Makes 12 servings (1 slice per serving)

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