s DIJON AND HERB-CRUSTED STANDING RIB ROAST *****
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s DIJON AND HERB-CRUSTED STANDING RIB ROAST *****
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Ingredients
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Instructions Instructions: *** 4-25-2010 excellent, evenly cooked throughout, used a smaller roast and cooked to the 130 mark, about 2 1/2 hours *** Yield: 12 servings (serving size: about 3 1/2 ounces beef) 2 (1-ounce) slices white bread 1 (5-pound) standing rib roast, trimmed 1 teaspoon salt 1/2 teaspoon black pepper Cooking spray 1/2 cup chopped fresh basil 1/2 cup chopped fresh parsley 1/4 cup Dijon mustard 1 teaspoon chopped fresh thyme 3 garlic cloves, minced 1. Place bread slices in a food processor, and pulse 10 times or until fine crumbs measure 3/4 cup. Heat a small skillet over medium heat. Add breadcrumbs to pan, and cook 12 minutes or until toasted, stirring frequently. Cool 5 minutes. 2. Let roast stand at room temperature 1 hour. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook 5 minutes, browning on all sides. Remove roast from pan. Combine basil and next 4 ingredients (through garlic) in a bowl; spread mustard mixture over roast. Pat breadcrumbs onto roast. Place roast on the rack of a roasting pan coated with cooking spray; place rack in pan. 3. Preheat oven to 200¦. 4. Bake roast at 200¦ for 3 1/2 hours or until a thermometer registers 135¦ or until desired degree of doneness. Let stand 20 minutes before slicing. CALORIES 229 ; FAT 13.9g (sat 5.4g,mono 5.7g,poly 0.6g); CHOLESTEROL 103mg; CALCIUM 27mg; CARBOHYDRATE 2.3g; SODIUM 298mg; PROTEIN 22.2g; FIBER 0.3g; IRON 1.8mg Cooking Light, DECEMBER 2009 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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