Herb-Seasoned Rib Roast with Red Wine Pan Sauce
Rib Roast seasoned in herbs and served with a red wine pan sauce. Cheers!
Cook Time: 3 hrs 15 mins
Servings: 8
Ingredients: 10
Ingredients
Seasoning:
Red Wine Pan Sauce:
Preparation
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Step 1
Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
Cooking Tip: Pepper seasoning blend may be substituted for steak seasoning blend.
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Step 2
Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2-1/4 hours for medium rare; 2-1/4 to 2-3/4 hours for medium doneness.
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Step 3
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15°F to reach 145°F for medium rare; 160°F for medium.)
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Step 4
Meanwhile prepare Red Wine Pan Sauce. Skim fat from pan drippings, reserving 1 tablespoon. Heat reserved 1 tablespoon fat in 3-quart saucepan over medium heat until hot. Add onion; cook and stir 1 to 2 minutes or until tender. Meanwhile place roasting pan over medium heat; add wine. Cook and stir 1 to 2 minutes or until browned bits attached to pan are dissolved. Add wine mixture and broth to onion in saucepan; bring to a boil over medium-high heat. Cook 12 to 13 minutes or until reduced by about 1/3 (about 1-1/3 cups). Reduce heat to low. Combine butter and flour in small bowl until smooth. Whisk into wine sauce; cook and stir 1 minute or until sauce is thickened.
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Step 5
Carve roast into slices; season with salt, as desired. Serve with wine sauce.
Nutrition Information
256 Calories
5g SAT FAT
32g PROTEIN
2.5 mg IRON
5.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/8 of recipe: 256 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 83 mg Cholesterol; 768 mg Sodium; 3 g Total Carbohydrate; 0.5 g Dietary Fiber; 32 g Protein; 2.5 mg Iron; 9.1 mg NE Niacin; 0.7 mg Vitamin B6; 1.8 mcg Vitamin B12; 5.7 mg Zinc; 37.3 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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