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 Dijon-Sour Cream Sauce (see recipe below)
Place meat in a large resealable plastic bag.
For marinade, in a small bowl combine wine, lemon juice, rosemary, marjoram, and garlic salt. Pour over the meat. Seal the bag turn to coat the meat. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain meat, discarding marinade.
Preheat oven to 350 F Place meat, fat side up, in an un greased 13 x 9 x 2 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 F) or 2-1/4 to 2-3/4 hours for medium (150 F) Cover with foil let stand 15 minutes. The temperature of the meat after standing should be 145 F for medium rare or 160 F for medium. Carve roast and serve with Dijon-Sour Cream Sauce.
Dijon Sour Cream Sauce:
In a small bowl, stir together one 8 ounce carton light sour cream, 2 tbs Dijon-style mustard, and 1/2 teaspoon sodium free lemon-pepper seasoning. Cover and chill until serving time.
Carbs per Serving: 2. Servings: 8 (4 ounces cooked beef per person)
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