KEEP IT SIMPLE RIB ROAST
Recipe By: DBauer
Servings: 6
Categories: 0-5G Low Carb

1/2 cup dijon mustard
2 tbsp brown Sugar Twin
3 tsp fresh thyme -- chopped & divided
4 lb boneless prime rib beef roast -- 2kg
1/4 cup dry white wine
1/2 cup water

Mix mustard, Brown Sugar Twin 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.

Preheat oven to 375°F-190°C. 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- 60°C (about 10 minutes longer). Transfer beef to cutting board. Tent with foil to keep warm.

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.

Cut beef into 1/2-inch 12mm thick slices. Sprinkle with salt and pepper and serve with reduced pan juices.

Per Serving (excluding unknown items): 22 Calories; 1g Fat (45.2% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 252mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.