Rib Roast with Thyme Mustard Jus

Rib Roast with Thyme Mustard Jus

adapted from Bon Appetit February 2000

A jus sound fancy but it is simply a sauce made from the juices rendered during the cooking process.

Makes 5 servings                                                     4 WW Blue points / serving

1/4 cup Dijon mustard

1/2 tsp. & 1/3 tsp. dried thyme, divided

2 lb. lean boneless rib roast

2 Tbsp. dry white wine

Low sodium beef broth, if needed

Kosher salt & Freshly ground black pepper

1. Mix the mustard with 1/2 tsp. thyme.
2. Place beef in a roasting pan and coat it with the mustard mixture. Cover and let stand at room temperature for 1 1/2 hours.
3. Preheat the oven to 375F.
4. Scrape off the marinade. Reserve.
5. Place the pan in the oven and roast for about 30 minutes.
6. Brush the reserved marinade over the beef and continue roasting until a thermometer inserted into the center of the roast registers 120F, about 5 more minutes.
7. Transfer the beef to a cutting board and tend with foil to keep warm.
8. Scrape the bits off the bottom of the pan and pour the pan juices into a measuring cup; spoon off the fat. If you do not have 1/4 cup of juices add low-sodium beef broth.
9. Place the pan juices into a small saucepan; add wine, 1/3 tsp. thyme and 1/4 cup of water.
10. Boil until juices are reduced to 1/4 cup.; season to taste with salt & pepper.
11. Just before serving, heat a frying pan to very hot, about 500F. Sear the roast on all six sides to brown.
12. Slice the beef and served with jus.

Enjoy!