Rib Roast with Dijon-Sour Cream Sauce

Rib Roast with Dijon-Sour Cream Sauce

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From: Diabetic Living Magazine

This classic rib roast is seasoned with rosemary and marjoram and served with an incredibly simple—yet divine—mustard and sour cream sauce.

Ingredients 8 servings

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Original recipe yields 8 servings
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Metric
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
  • Rib Roast
  • 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

Preparation

  • Prep

  • Ready In

  1. Prepare Dijon-Sour Cream Sauce: Stir together sour cream, mustard and lemon-pepper seasoning in a small bowl. Cover and chill until serving time.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: 4 ounces cooked beef and 1½ tablespoons sauce
  • Per serving: 258 calories; 12 g fat(6 g sat); 0 g fiber; 2 g carbohydrates; 30 g protein; 12 mcg folate; 80 mg cholesterol; 0 g sugars; 93 IU vitamin A; 1 mg vitamin C; 52 mg calcium; 3 mg iron; 263 mg sodium; 517 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4 lean protein, 1½ fat

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