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
- Horseradish (optional)
- 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