4 pound lean whole beef rib roast, trimmed of visible fat
1 1/2 teaspoon table salt
1/2 teaspoon black pepper
2 medium 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 thyme, chopped
2 tablespoons dill, chopped
Heat oven to 375F. Season roast with salt and pepper. In small bowl combine garlic, mustard, mayonnaise and horseradish. In another small bowl combine parsley, thyme, dill and 1 tablespoon mustard mixture. Place meat rib bone down in a roasting pan. Coat top with remaining mustard mixture. Cook until instant read thermometer stuck in center of meat registers 110F, then coat with remaining mustard mixture and press herb mixture onto mustard. Continue cooking until thermometer registers 140F for medium. Cover loosely with foil; let stand 20 to 30 minutes then carve.
Serves 12. 6 points per serving.
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