Nutrition per serving may change if servings are adjusted.
Dijon-Sour Cream Sauce
1 (8 ounce) container light sour cream
2 tablespoons Dijon-style mustard
½ teaspoon sodium-free lemon-pepper seasoning
1 4-pound beef rib roast, trimmed of fat
¾ cup dry red wine or lower-sodium beef broth
¼ cup lemon juice
2 teaspoons dried rosemary, crushed
2 teaspoons dried marjoram, crushed
¼ teaspoon garlic salt
Prepare Dijon-Sour Cream Sauce: Stir together sour cream, mustard and lemon-pepper seasoning in a small bowl. Cover and chill until serving time.
Prepare Rib Roast: Place meat in a large resealable plastic bag set in a shallow dish. For marinade: In a small bowl, combine wine, lemon juice, rosemary, marjoram and garlic salt. Pour over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally. Drain meat, discarding marinade.
Preheat oven to 350°F. Place roast, fat side up, in an ungreased 13x9x2-inch baking pan or 3-quart baking dish. Insert an ovenproof meat thermometer into the center of the roast. The thermometer should not touch the bone.
Roast, uncovered, until desired doneness. Allow 1¾ to 2¼ hours for medium rare (135°F) or 2¼ to 2¾ hours for medium (150°F). Cover with foil; let stand 15 minutes. The temperature of the meat after standing should be 145°F for medium rare or 160°F for medium. Carve roast and serve with Dijon-Sour Cream Sauce.