Serves: 6
Total Calories: 40
1. Mix mustard, Brown Sugar and 2 teaspoons of the thyme in a small bowl. Place the beef in a large heavy roasting pan. Coat beef with mustard mixture. Cover let stand 1 1/2 hours at room temperature or in the refrigerator overnight.
2. Preheat oven to 375° F. Scrape the marinade off the beef reserve marinade. Roast beef 1 hour. Brush reserved marinade over beef. Roast until thermometer inserted into the center of the beef registers 120° F (about 10 minutes longer). Transfer beef to cutting board. Tent with foil to keep warm.
3. Pour pan juices into a 1-cup glass measuring cup. Spoon fat off the top of the pan juices. Return juices to the pan. Place pan atop stove burners on medium high heat. Add wine and water. Boil until juices are reduced to about 1/2 cup, scraping up any browned bits. Stir in remaining 1 teaspoon thyme.
4. Cut beef into 1/2-inch thick slices. Sprinkle with salt and pepper and serve with reduced pan juices.
This Rib Roast recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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