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

Source: Diabetic Living Magazine


Recipe Summary

25 mins
8 hrs 25 mins


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

4 ounces cooked beef and 1 1/2 tablespoons sauce
258 calories; protein 30.1g; carbohydrates 2.4g; sugars 0.1g; fat 12.5g; saturated fat 5.6g; cholesterol 79.8mg; vitamin a iu 93.4IU; vitamin c 1.1mg; folate 11.5mcg; calcium 51.7mg; iron 2.5mg; magnesium 29.5mg; potassium 517.2mg; sodium 262.7mg.

4 lean protein, 1 1/2 fat