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Herb-Rubbed Rib Roast

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Betty Crocker Kitchens
Updated Oct 21, 2008
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Love beef? A Dijon and fresh herb rub make this roast extra special.

Herb-Rubbed Rib Roast

  • Prep Time 10 min
  • Total 2 hr 25 min
  • Servings 8
  • Ingredients 12
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Ingredients

Rib Roast

  • 4-pound beef rib roast
  • 1 clove garlic, cut in half
  • 1/4 cup country-style Dijon mustard
  • 3/4 cup chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried thyme leaves
  • 1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves
  • 2 cloves garlic, finely chopped
  • 1 tablespoon olive or vegetable oil

Peppery Horseradish Sauce

  • 1 cup reduced-fat or regular sour cream
  • 1 tablespoon plus 1 teaspoon horseradish sauce
  • 1 tablespoon plus 1 teaspoon country-style Dijon mustard
  • 1/4 teaspoon coarsely ground pepper

Instructions

  • Step 
    1
    Heat oven to 325°F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread 1/4 cup mustard over top and sides of beef. Mix remaining Rib Roast ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.
  • Step 
    2
    Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155°F).
  • Step 
    3
    Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
  • Step 
    4
    Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.

Nutrition

535 Calories
45g Total Fat
33g Protein
1g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
535
Calories from Fat
405
Total Fat
45g
0%
Saturated Fat
18g
0%
Cholesterol
125mg
0%
Sodium
190mg
0%
Total Carbohydrate
1g
0%
Dietary Fiber
1g
0%
Protein
33g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
22%
22%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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