Ingredients
1 4 - pound beef rib roast, trimmed of fat
3/4 cup dry red wine or lower-sodium beef broth
1/4 cup lemon juice
2 teaspoons dried rosemary, crushed
2 teaspoons dried marjoram, crushed
1/4 teaspoon garlic salt
1 recipe Dijon-Sour Cream Sauce (below)
Directions
Place meat in a large resealable plastic bag set in a shallow dish. For marinade: In a small bowl combine wine, lemon juice, rosemary, marjoram, and garlic salt. Pour over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally. Drain meat, discarding marinade.
Preheat oven to 350 degrees F. Place roast, fat side up, in an ungreased 13x9x2-inch baking pan or 3-quart baking dish. Insert an ovenproof meat thermometer into the center of the roast. The thermometer should not touch the bone.
Roast, uncovered, until desired doneness. Allow 1-3/4 to 2-1/4 hours for medium rare (135 degrees F) or 2-1/4 to 2-3/4 hours for medium (150 degrees F). Cover with foil; let stand 15 minutes. The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium. Carve roast and serve with Dijon-Sour Cream Sauce. Makes 8 (4 ounces cooked beef and 1-1/2 tablespoons sauce each) servings
Dijon-Sour Cream Sauce
Ingredients
1 8 - ounce carton light sour cream
2 tablespoons Dijon-style mustard
1/2 teaspoon sodium-free lemon-pepper seasoning
Directions
In a small bowl stir together sour cream, mustard, and lemon-pepper seasoning. Cover and chill until serving time.
Nutrition Facts Per Serving:
Servings Per Recipe: 8
PER SERVING: 258 cal., 12 g total fat (6 g sat. fat), 80 mg chol., 263 mg sodium, 2 g carb. 30 g pro.
Diabetic Exchanges
Fat (d.e): 1.5; Lean Meat (d.e): 4