This classic rib roast is seasoned with rosemary and marjoram and served with an incredibly simple--yet divine--mustard and sour cream sauce.
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.
4 lean protein, 1 1/2 fat