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  2. Herb-Seasoned Rib Roast with Red Wine Pan Sauce

Herb-Seasoned Rib Roast with Red Wine Pan Sauce

Rib Roast seasoned in herbs and served with a red wine pan sauce. Cheers!

  • 3 hrs
    15 min
  • 8
    SERVINGS
  • 260
    Cal
  • 32 g
    Protein

Ingredients:

Seasoning:
  • 2 tablespoons steak seasoning blend
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons dried thyme leaves
Red Wine Pan Sauce:
  • 1/4 cup finely chopped red onion
  • 3/4 cup dry red wine
  • 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour

Cooking:

  1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

    Cook's Tip: Pepper seasoning blend may be substituted for steak seasoning blend.

  2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2-1/4 hours for medium rare; 2-1/4 to 2-3/4 hours for medium doneness.

  3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15°F to reach 145°F for medium rare; 160°F for medium.)

  4. Meanwhile prepare Red Wine Pan Sauce. Skim fat from pan drippings, reserving 1 tablespoon. Heat reserved 1 tablespoon fat in 3-quart saucepan over medium heat until hot. Add onion; cook and stir 1 to 2 minutes or until tender. Meanwhile place roasting pan over medium heat; add wine. Cook and stir 1 to 2 minutes or until browned bits attached to pan are dissolved. Add wine mixture and broth to onion in saucepan; bring to a boil over medium-high heat. Cook 12 to 13 minutes or until reduced by about 1/3 (about 1-1/3 cups). Reduce heat to low. Combine butter and flour in small bowl until smooth. Whisk into wine sauce; cook and stir 1 minute or until sauce is thickened.

  5. Carve roast into slices; season with salt, as desired. Serve with wine sauce.

256 CALORIES

0 % *

5g SAT FAT

0 % DV **

32g PROTEIN

0 % DV

2.5 mg IRON

0 % DV

5.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/8 of recipe: 256 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 83 mg Cholesterol; 768 mg Sodium; 3 g Total Carbohydrate; 0.5 g Dietary Fiber; 32 g Protein; 2.5 mg Iron; 9.1 mg NE Niacin; 0.7 mg Vitamin B6; 1.8 mcg Vitamin B12; 5.7 mg Zinc; 37.3 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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