Herbed Rib Roast Weight Watchers Recipes

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HERBED RIB ROAST



Herbed Rib Roast image

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

1 beef ribeye roast (4 to 5 pounds)
2 to 3 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried marjoram

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



Herbed Rib Roast - Weight Watchers image

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

4 lbs lean prime rib roast, trimmed of visible fat
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 garlic cloves, minced
1/4 cup Dijon mustard
2 tablespoons reduced-calorie mayonnaise
1 1/2 teaspoons horseradish sauce
1/4 cup parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh dill, chopped

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



Herb-Roasted Prime Rib image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h50m

Yield 24 to 30 servings

Number Of Ingredients 8

One 15-pound boneless rib roast
1 cup olive oil
1/4 cup fresh rosemary leaves
1/4 cup packed fresh sage leaves
1/4 cup fresh thyme leaves
2 tablespoons salt
2 tablespoons black pepper
5 cloves garlic, pressed

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.

HERB CRUSTED PRIME RIB ROAST



Herb Crusted Prime Rib Roast image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h55m

Yield One 12-pound prime rib, 18 to 24 servings

Number Of Ingredients 8

One 10- to 12-pound prime rib roast, at room temperature
1/2 cup fresh parsley leaves, chopped
1/2 cup fresh rosemary leaves, chopped
1/2 cup fresh tarragon leaves, chopped
1/4 cup fresh thyme leaves, chopped
2 tablespoons salt
1 1/2 tablespoons ground pepper
1/4 cup vegetable or grapeseed oil

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.

HERB RIB ROAST



Herb Rib Roast image

This was the very first roast I ever made, and it was so easy and delicious. My DH and I spent our last $25.00 of that week's money buying the ingredients and it was sure worth it!!

Provided by Troop Angel

Categories     Roast Beef

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 (2 1/4 lb) boneless beef rib roast or 1 (2 1/4 lb) beef tenderloin
1 tablespoon coarsely cracked black pepper
1/4 cup fresh parsley
1 tablespoon fresh chives
1 tablespoon fresh tarragon sprig
1 teaspoon dried thyme
kitchen twine

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!

Nutrition Facts : Calories 276.6, Fat 14.3, SaturatedFat 5.7, Cholesterol 100.4, Sodium 112.6, Carbohydrate 1, Fiber 0.5, Protein 34

HERBED RIB EYE ROAST WITH RED WINE GRAVY



Herbed Rib Eye Roast With Red Wine Gravy image

Delicious holiday meal or impressive for a dinner party. I created this recipe on Christmas when I didn't have what I needed in my pantry. It is best to use fresh herbs. Also sit the roast out for 2 - 3 hours to come to room temperature before cooking.

Provided by AmyNoelle513

Categories     Meat

Time 2h10m

Yield 1 roast, 8-10 serving(s)

Number Of Ingredients 13

5 1/2 lbs rib eye roast
4 -5 garlic cloves, very finely chopped (mill with some coarse salt and butcher knife)
4 -5 fresh rosemary, stripped and finely chopped
8 sprigs fresh thyme leaves, stripped and chopped
1 teaspoon black pepper
1 teaspoon coarse salt
1/4-1/2 cup olive oil
1 cup red wine
3 tablespoons butter
1/4 cup flour
beef or chicken stock
black pepper
salt

Steps:

  • Add all chopped ingredents to small clay bowl.
  • Drizzle in olive oil as you whisk to form a paste.
  • Score the fat side of the roast with a knife and smear the herb paste all over the top.
  • Put roast into a pre-heated 350 degree oven for 18 - 20 minutes a pound.
  • Red Wine Gravy.
  • Remove cooked roast from roasting pan and put on cutting board with well to rest.
  • Put roasting pan across two burners of cook top on medium low. (drain any excess grease first)
  • When browned bits are nice and hot pour in about 3/4 cup of red wine. Use one you would drink, I used a $3.97 bottle of Lucky Duck Shiraz from Wal-Mart. It is cheap, but good.
  • Deglaze the pan with a whisk and cook for several minutes until somewhat concentrated.
  • Pour liquid through a sieve to catch any crunchy burned bits. To it pour in about 2 cups of beef or chicken stock. Set liquid aside.
  • In a medium skillet over medium heat melt 2-3 tblspns butter. When it bubbles at about 1/4 cup of flour.
  • Whisk together and cook about 1 minute.
  • Slowly add the liquid from the deglazing until it is smooth and silky.
  • Add black pepper and salt to taste.
  • Serve with roast and MASHED POTATOES!

Nutrition Facts : Calories 529.8, Fat 24.7, SaturatedFat 9, Cholesterol 211, Sodium 561.2, Carbohydrate 4.8, Fiber 0.2, Sugar 0.2, Protein 67.5

HERBED RIB ROAST



Herbed Rib Roast image

Categories     Beef     Herb     Marinate     Roast     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

For roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves (not California)
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil
For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed

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.

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