HERBED RIB ROAST
The pungent mixture of herbs and garlic turns this tender roast into a real treat. Our children and grandchildren look forward to feasting on it at Christmastime and other special family occasions. -Carol Jackson, South Berwick, Maine
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Cut 15-20 slits in the roast; insert garlic. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 15 minutes before slicing.
Nutrition Facts : Calories 397 calories, Fat 29g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 319mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
HERBED RIB ROAST - WEIGHT WATCHERS
Even though I'm trying to eat healthier, including reducing my intake of red meats, my family really isn't all that open to such an option. So I figured the best compromise would be to at least find healthier recipes. I found this recipe on the Weight Watchers website, and I thought it would be a good choice for special occasion dinner parties. I didn't see the recipe on this site, so I thought I'd post it so others will have the recipe, too. It is worth 6 Points +
Provided by Northwestgal
Categories Roast Beef
Time 1h39m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Season roast with salt and pepper.
- In a small bowl, combine garlic, mustard, mayonnaise and horseradish. In another small bowl, combine parsley, thyme, dill and 1 tablespoon of mustard mixture.
- Place the beef, rib-bone down, in a roasting pan; coat top with remaining mustard mixture and cook meat until an instant-read thermometer inserted in center of roast registers 110°F Coat roast with remaining mustard mixture and press herb mixture onto mustard with your hands.
- Continue cooking roast until a thermometer inserted into the center of the beef registers 140°F for medium, or longer until desired degree of doneness.
- Cover loosely with foil, and let the beef stand 20 to 30 minutes before carving into 12 thick slices. Yields 1 slice per serving.
HERB-ROASTED PRIME RIB
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h50m
Yield 24 to 30 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F. Put the rib roast in a large roasting pan and set aside.
- Put the olive oil, rosemary, sage, thyme, salt, pepper and garlic in a food processor and pulse until everything is combined but there are still some chunks of herbs. Rub the mixture all over the roast.
- Roast for 20 minutes, then lower the oven temperature to 325 degrees F. Roast until the internal temperature registers 130 degrees F for medium rare, about 2 hours. Let rest for 10 to 15 minutes, then slice into 1/2- to 1-inch pieces.
HERBED RIB ROAST
Steps:
- Prepare roast:
- Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
- Cook roast:
- Let roast stand at room temperature 1 hour.
- Preheat oven to 450°F.
- Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
- Make jus:
- Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
- Put slices from roast and serve with jus.
THREE-HERB DRUMSTICKS (WEIGHT WATCHERS)
A healthy recipe containing roasted skinless chicken drumsticks coated with lemon juice, garlic, sage, rosemary and thyme. I found this recipe in the Jan/Feb 2010 Weight Watchers magazine. Points Value: 5
Provided by Crafty Lady 13
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Spray large rimmed baking sheet with nonstick spray.
- Place drumsticks on baking sheet. Mix lemon juice, garlic, sage, rosemary, thyme, oil, mustard, salt and pepper in small bowl; pour over drumsticks and toss to coat. Add tomatoes.
- Roast until drumsticks are cooked through and tomatoes are softened, about 40 minutes, turning drumsticks once halfway through roasting time.
Nutrition Facts : Calories 196.1, Fat 7, SaturatedFat 1.5, Cholesterol 95.5, Sodium 290.1, Carbohydrate 6.4, Fiber 1.7, Sugar 0.4, Protein 26.6
HORSERADISH-AND-HERB-CRUSTED BEEF RIB ROAST
The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic & herb butter, which bakes to form an irresistible crust. However, this meal need not be only for Christmas! Recipe by chef John Besh from The Big, Easy Christmas in F&W Magazine, December 2007 edition.
Provided by Manami
Categories Roast Beef
Time 4h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F
- In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
- Stand the roast in a very large roasting pan.
- Season generously all over with salt and pepper and set it fatty side up.
- Spread the horseradish-herb butter all over the top.
- Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125°F for medium rare.
- Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.
- MAKE AHEAD The horseradish-herb butter can be refrigerated overnight.
- Let the butter soften before using.
- Serve with popovers from recipe #60384 and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of the red meat.
Nutrition Facts : Calories 2049.1, Fat 178.8, SaturatedFat 77.1, Cholesterol 470.1, Sodium 392.6, Carbohydrate 4.6, Fiber 1.2, Sugar 1.7, Protein 99.8
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- In small bowl combine garlic, mustard, mayonnaise and horseradish. In another small bowl combine parsley, thyme, dill and 1 tbsp mustard mixture.
- Place meat, rib-bone down, in a roasting pan; coat top with remaining mustard mixture and cook meat until an instant-read thermometer inserted in centre of roast registers 110°F. Coat roast with remaining dijon mustard and press herb mixture on top with your hands.
- Continue cooking until thermometre registers 140°F for medium. Cover loosely with foil; let stand 20 to 30 minutes then carve.
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- Note the weight of the roast before removing the wrapping, as you will need this information to know how long to cook the meat (20 minutes per pound). Thinly slice six or seven large garlic cloves. With a small, sharp knife, make small slits all over the surface of the meat, and stuff them with garlic slices. Rub the spice and oil mixture all over the roast, including under any string and on the bones.
- Wrap the meat securely in plastic wrap, place it in a bag or on a tray (to catch any stray juices), and refrigerate at least 4 hours, or up to 24 hours.
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From weightwatchers.com
Servings 12Total Time 1 hr 40 minsCategory Dinner
- In a small bowl, combine garlic, mustard, mayonnaise, and horseradish. In another small bowl, combine parsley, thyme, dill, and 1 tablespoon of mustard mixture.
- Place meat, rib-bone down, in a roasting pan; coat top with half of mustard mixture and cook meat until an instant-read thermometer inserted in center of roast registers 110°F. Coat roast with remaining mustard mixture and press herb mixture onto mustard with your hands.
- Continue cooking roast until a thermometer inserted in center of meat registers 140°F for medium, or longer until desired degree of doneness. Cover loosely with foil and then let stand 20 to 30 minutes before carving into 12 thick slices. Yields 1 slice per serving.
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