Herb-Crusted Standing Rib Roast

Ingredients

• 1 tablespoon peppercorns whole black
• 1 teaspoon butter 
• 3 tablespoons dijon mustard 
• 1 cup cooking wine dry red
• 3 tablespoons rosemary fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 3  garlic cloves crushed
• 1.5 cups less-sodium beef broth fat-free
• 2 teaspoons salt divided
• 0.5 cup shallots sliced ( 2 medium)
• 4.5 pound standing rib roast trimmed

Equipment

• food processor
• sauce pan
• oven
• roasting pan
• kitchen thermometer

Directions

1. Preheat oven to 45
2. Place roast on a rack coated with cooking spray; place rack in a roasting pan.
3. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard.
4. Combine shallots and garlic in a mini food processor; pulse to coarsely chop.
5. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast.
6. Bake at 450 for 25 minutes.
7. Reduce heat to 350 (do not remove roast from oven).
8. Bake roast at 350 for 1 hour and 20 minutes or until a thermometer registers 145 (medium-rare) or until desired degree of doneness.
9. Let stand 10 minutes before slicing.
10. Combine beef broth and red wine in a small saucepan; bring to a boil. Cook until reduced to 2/3 cup (about 15 minutes).
11. Remove from heat; stir in butter and remaining 1/2 teaspoon salt.
12. Serve with the roast.