Herbed Rib Roast Weight Watchers Recipes

HERB CRUSTED PRIME RIB ROAST

Steps:

• Preheat the oven to 325 degrees F.
• To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
• In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
• Serve with the pan drippings or sauce if preferred.

HERBED RIB ROAST - WEIGHT WATCHERS

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.

HERBED RIB ROAST

Steps:

• Cut 15-20 slits in the roast; insert garlic. 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 degrees F for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

HORSERADISH-AND-HERB-CRUSTED BEEF RIB ROAST

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.

HERB RIB ROAST

Steps:

• Set oven to 425* F.
• Rub pepper evenly over beef, pressing gently so pepper adheres.
• Place fresh herbs in a large measuring cup and chop using kitchen shears.
• On a sheet of waxed paper, combine fresh and dried herbs.
• Roll beef in herb mixture to completely coat.
• Loosely tie beef at 2-inch intervals with kitchen twine.
• Place beef on roasting rack.
• Roast until instant-read meat thermometer registers 155* F; for medium, about 30 minutes.
• Let stand for 5 minutes.
• Carve into slices.
• Meat guide: Rare: 130* F, Medium: 155* F, Well-done: 170* F.
• I ALWAYS use a meat thermometer to check the doneness of the beef!

HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, PINOT JUS

Steps:

• Pat roast dry and put, fat side up, on rack in roasting pan.
• Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl. Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
• Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
• While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F Line 1 sheet pan with parchment paper.
• Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
• Make Jus While Vegetables Roast:.
• Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
• Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
• Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
• To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

STANDING RIB ROAST WITH ONION RELISH

Steps:

• Preheat oven to 425 degrees F.
• Put roast in roasting pan with the fat side up.
• Mix the olive oil and garlic and rub over roast.
• Sprinkle evenly with oregano, pepper and salt.
• Put roast in the oven and reduce the temperature to 350 degrees F.
• For medium rare, cook 2 hours 15 minutes.
• Baste roast during the last hour of cooking.
• Remove from oven and let stand for 15 minutes.
• Onion Relish: Melt the butter in a pot, add the onions and shallots.
• Cook until golden and tender, 15-18 minutes.
• Stire in juice, sherry, brown sugar and zest.
• Simmer about 10 minutes until mixture thickens.
• Remove from heat and stir in rosemary.
• Serve alongside roast.

HERBED RIB ROAST

Steps:

• Cut 15-20 slits in the roast; insert garlic. 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 degrees F for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

HERBED RIB ROAST

Steps:

• Cut 15-20 slits in the roast; insert garlic. 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 degrees F for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

HERBED RIB ROAST

Steps:

• Cut 15-20 slits in the roast; insert garlic. 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 degrees F for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).