Holiday recipe countdown: Pop this easy and elegant meal in the oven then sit back and enjoy your family and friends!
By: Jodie Shield, RDN
Have you planned your holiday menu? If so, you may want to reconsider. If not, have I got some ideas for you! Every year I serve Cornish Hens with Citrus Marinade, Wild Rice and Dried Cranberry Stuffing, green beans, and Maple Roasted Sweet Potatoes and Pecans. But this year, I am breaking tradition and making a standing beef rib roast. The idea came to me when I was analyzing recipes for the Chicago Tribune. I ran across their recipe for Herb-Crusted Standing Rib Roast. It looked so easy and sounded delicious. I gave it a trial run and my family gave it two-thumbs up. To save time, I recommend asking your butcher to trim and tie the roast. And, even though the Tribune’s rub was tasty, a ready-to-eat herb blend would be delicious, too. But the key to preparing a juicy roast is to let it sit at room temperature for 1 hour before baking so the juices can liquefy. Then make sure you tent the roast with foil after taking it out of the oven. This helps steam it and raise the temperature. Hope your family enjoys this rib roast recipe as much as mine did. I’m serving it with Roasted Asparagus with Balsamic-Browned Butter and Parmesan, and Mock Mashed Potatoes. All of these recipes are on my new app Time to Eat Healthy. Buy one for you and order a few for your friends – I’m donating a portion of the proceeds to charity.
Herb-Crusted Standing Rib Roast
Prep time: 25 minutes
Cook time: 1 hour, 45 minutes
2 tablespoons coarse salt
2 tablespoons dried rosemary
1 tablespoon paprika (I used smoked paprika)
1 teaspoon black pepper
1 teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon dried sage
3-rib standing rib beef roast, usually between 7½ and 8½ pounds, trimmed, tied
1 cup low-sodium beef broth
½ cup dry red wine
- In small bowl mix together the salt, rosemary, paprika, pepper, marjoram, thyme, and sage; set aside.
- Put roast into large shallow roasting pan. Coat roast generously on all sides with the herb mixture. Position roast in pan fat side up and bone side down. Refrigerate uncovered up to 2 days. Remove roast from refrigerator 1 hour before cooking.
- Heat oven to 325°F. Cook roast until instant-read thermometer registers about 130 degrees for medium-rare when inserted in thickest portion away from bone, usually 1½ to 1¾ hours. Remove roast from oven; tent with foil. Let rest, at least 15 minutes (or up to 30 minutes). Temperature will rise about 10 degrees.
- To make sauce, transfer roast to a cutting board. Pour beef broth and wine into roasting pan. Boil over high heat, scraping up any bits from the bottom of the pan. Taste and adjust with salt and pepper; pour into pitcher to drizzle over sliced meat.
- Carve roast into ¼ to 1/2 inch thick slices. Serve with horseradish if desired.
Nutritional Information (per 1/4-inch slice without sauce):
424 calories, 50 grams protein, 1 gram carbohydrate, 25 grams fat, 9.5 grams saturated fat, 144 milligrams cholesterol, 0.6 grams dietary fiber, 1323 milligrams sodium