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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Dijon-Sour Cream Sauce
Rib Roast


Instructions Checklist
  • 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 degrees 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 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Cover with foil; let stand 15 minutes. The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium. Carve roast and serve with Dijon-Sour Cream Sauce.

Nutrition Facts

257.8 calories; protein 30.1g 60% DV; carbohydrates 2.4g 1% DV; exchange other carbs; dietary fiberg; sugars 0.1g; fat 12.5g 19% DV; saturated fat 5.6g 28% DV; cholesterol 79.8mg 27% DV; vitamin a iu 93.4IU 2% DV; vitamin c 1.1mg 2% DV; folate 11.5mcg 3% DV; calcium 51.7mg 5% DV; iron 2.5mg 14% DV; magnesium 29.5mg 11% DV; potassium 517.2mg 15% DV; sodium 262.7mg 11% DV.