3 points<\/p>\n
Yield:\u00a0 12 servings (serving size: about 3 ounces meat and 1 tablespoon sauce)<\/p>\n
1 (4 1\/2-pound) standing rib roast, trimmed
Cooking spray
1 tablespoon whole black peppercorns, cracked
2 teaspoons salt, divided
3 tablespoons Dijon mustard
1\/2 cup sliced shallots (about 2 medium)
3 garlic cloves, crushed
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 1\/2 cups fat-free, less-sodium beef broth
1 cup dry red wine
1 teaspoon butter<\/p>\n
Preheat oven to 450\u00b0.<\/p>\n
Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1\/2 teaspoons salt; rub with mustard. Combine shallots and garlic in a mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast. Bake at 450\u00b0 for 25 minutes.<\/p>\n
Reduce heat to 350\u00b0 (do not remove roast from oven). Bake roast at 350\u00b0 for 1 hour and 20 minutes or until a thermometer registers 145\u00b0 (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing.<\/p>\n
Combine beef broth and red wine in a small saucepan; bring to a boil. Cook until reduced to 2\/3 cup (about 15 minutes). Remove from heat; stir in butter and remaining 1\/2 teaspoon salt. Serve with the roast.<\/p>\n
CALORIES 143 (54% from fat); FAT 8.6g (sat 3.4g,mono 3.5g,poly 0.3g); IRON 1.2mg; CHOLESTEROL 63mg; CALCIUM 19mg; CARBOHYDRATE 1.8g; SODIUM 528mg; PROTEIN 13.6g; FIBER 0.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 points Yield:\u00a0 12 servings (serving size: about 3 ounces meat and 1 tablespoon sauce) 1 (4 1\/2-pound) standing rib roast, trimmedCooking spray1 tablespoon whole black peppercorns, cracked2 teaspoons salt, divided3 tablespoons Dijon mustard1\/2 cup sliced shallots (about 2 medium)3 garlic cloves, crushed3 tablespoons chopped fresh rosemary2 tablespoons chopped fresh thyme1 1\/2 cups fat-free, less-sodium … <\/p>\n