Garlic-Stuffed Standing Rib Roast
A beef rib roast screams celebration. The meat is expensive, but rewards minimal effort with amazing, juicy flavor. All you need to do is poke pieces of sliced garlic into the meat, season it with salt and pepper and roast it. Serve with mashed potatoes and greens. Or make it brilliant with savory herb, Parmesan and horseradish breadcrumbs (see variation). Use leftovers in sandwiches or roast beef hash.
Tip: Standing rib roasts typically have a thick layer of fat (called the “fat cap”) on one side. Ask your butcher to trim the fat so it's 1/4 to 1/2 inch thick--a little layer of fat will help keep the meat moist while it's roasting and can be trimmed off.
Garlic-Stuffed Standing Rib Roast with Savory Breadcrumbs
While the beef is roasting, combine 1 1/2 cups whole-wheat fresh breadcrumbs, (see Tip), 1/4 cup chopped fresh mixed herbs (parsley, thyme, basil, rosemary, chives), 1/4 cup freshly grated Parmigiano-Reggiano cheese, 2 tablespoons freshly grated horseradish and 2 tablespoons olive oil in a bowl. Season with 1/4 teaspoon each salt and pepper.
When the beef is done: Position a rack 4 inches below the broiler; preheat the broiler. Trim any excess fat from each slice of roast. Arrange half the slices in a single layer on a large baking sheet. Divide half the breadcrumb mixture among the slices, patting it on top. Broil until golden brown, 1 to 4 minutes. Repeat with the remaining slices of roast and topping.
Per 3-ounce serving: 284 calories; 16 g fat (6 g sat, 7 g mono); 77 mg cholesterol; 8 g carbohydrate; 0 g added sugars; 25 g protein; 1 g fiber; 258 mg sodium; 310 mg potassium. Nutrition bonus: Zinc (29% daily value).
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.
3 high-fat meat