Holiday Rib Roast

Holiday Rib Roast
Servings: 8 Prep 15 mins Roast 450°F 25 mins Roast 350°F 20 mins or thermometer registers 130 degrees F Stand 15 mins Steam one bunch broccoli


  • 1 6 1/2 pound standing rib roast (about 6-1/2 pounds total)
  • 4 cloves garlic, minced
  • 2 teaspoons herbs de Provence
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons horseradish-flavored mustard
Sour Cream Sauce:
  • 3/4 cup light sour cream
  • 1/4 cup horseradish-flavored mustard
  • 1/4 teaspoon salt
Stuffed Mushrooms:
  • purchased stuffed mushrooms
  • parmesan cheese
Cheddar-Mashed Potatoes
  • 1 package (22 ounces) frozen mashed potatoes
  • 2 1/2 cups fat-free half and half
  • 1 cup shredded cheddar cheese
  • 1 bunch broccoli, cut into florets
  • 1 squeeze lemon juice
  • chopped jarred pimientos

Make It

1. Position oven rack just below center of oven; heat oven to 450 degrees F. Place beef, fat-side up, in shallow roasting pan.

2. In small bowl, combine garlic, herbs de Provence, salt and pepper; mix well. Spread 2 tablespoons mustard over beef; pat garlic-herb mixture onto mustard. Roast at 450 degrees F for 25 minutes. Reduce temperature to 350 degrees F; roast 1 hour 20 minutes longer until instant-read thermometer registers 130 degrees F for medium-rare.

3. While beef is roasting, in bowl, mix sour cream, remaining mustard, salt and 2 tablespoons water. Refrigerate.

4. Remove beef from oven; let rest 15 minutes before carving. Serve with sour cream sauce and stuffed mushrooms, cheddar-cheese mashed potatoes and steamed broccoli on the side.

Stuffed Mushrooms:

5. Heat purchased frozen stuffed mushrooms and lightly sprinkle with Parmesan.

Cheddar-Mashed Potatoes:

6. Prepare 1 package (22 ounces) frozen mashed potatoes as package label directs, substituting 2-1/2 cups fat-free half and half for the milk. Stir in 1 cup shredded cheddar cheese before serving.

Steamed Broccoli:

7. Steam one bunch broccoli, cut into florets; serve with a squeeze of lemon juice and chopped jarred pimientos.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 836, Fat, total (g): 67, chol. (mg): 192, sat. fat (g): 27, carb. (g): 4, fiber (g): , pro. (g): 52, sodium (mg): 801, Percent Daily Values are based on a 2,000 calorie diet.