COOKING LIGHT Easy Recipes for Entertaining by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Tags: CKB029000;REF032000;HEA010000
Publisher: Liberty Street
Published: 2016-07-14T16:00:00+00:00

1 (5-pound) standing rib roast, trimmed

1 teaspoon salt

1 teaspoon freshly ground black pepper

5 garlic cloves

¼ cup Dijon mustard

1½ tablespoons chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 tablespoon extra-virgin olive oil

Cooking spray

1½ cups fat-free, lower-sodium beef broth

⅔ cup pinot noir

1. Let beef stand 1 hour at room temperature. Sprinkle beef evenly with salt and pepper.

2. Preheat oven to 400°.

3. Place garlic in a mini chopper, and pulse until finely chopped. Add Dijon, thyme, rosemary, and oil; pulse to combine. Rub Dijon mixture evenly over beef. Place roast on the rack of a roasting pan coated with cooking spray; place rack in pan. Bake at 400° for 30 minutes. Reduce oven temperature to 350° (do not remove roast from oven); bake at 350° for 30 minutes. Add broth to pan. Bake for 30 minutes or until a thermometer registers 135° or until desired degree of doneness. Remove roast from oven, and let stand 20 minutes before slicing.

4. Heat roasting pan over medium-high heat; bring broth mixture to a boil, scraping pan to loosen browned bits. Stir in wine; boil 6 minutes or until reduced to ⅔ cup (about 6 minutes). Serve with beef.

SERVES 12 (serving size: about 3 ounces beef and about 2½ teaspoons sauce)

CALORIES 255; FAT 15.4g (sat 5.7g, mono 6.7g, poly 0.7g); PROTEIN 23g; CARB 1.9g; FIBER 0.1g; CHOL 107mg; IRON 1.6mg; SODIUM 417mg; CALC 20mg

CLASSIC ROAST CHICKEN

Hands-on: 30 min. Total: 1 hr. 30 min.

Be prepared to turn on your vent: The high-heat finishing may generate some smoke.

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