Herb-Crusted Standing Rib Roast

• 1 (4 1/2-pound) standing rib roast, trimmed
• Cooking spray
• 1 tablespoon whole black peppercorns, cracked
• 2 teaspoons salt, divided
• 3 tablespoons Dijon mustard
• 1/2 cup sliced shallots (about 2 medium)
• 3 garlic cloves, crushed
• 3 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 1/2 cups fat-free, less-sodium beef broth
• 1 cup dry red wine
• 1 teaspoon butter

1. Preheat oven to 450u0b0.
2. Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard. Combine shallots and garlic in a mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast. Bake at 450u0b0 for 25 minutes.
3. Reduce heat to 350u0b0 (do not remove roast from oven). Bake roast at 350u0b0 for 1 hour and 20 minutes or until a thermometer registers 145u0b0 (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing.
4. Combine beef broth and red wine in a small saucepan; bring to a boil. Cook until reduced to 2/3 cup (about 15 minutes). Remove from heat; stir in butter and remaining 1/2 teaspoon salt. Serve with the roast.

cooking spray, black peppercorns, salt, mustard, shallots, garlic, fresh rosemary, thyme, beef broth, red wine, butter

Taken from www.myrecipes.com/recipe/herb-crusted-standing-rib-roast (may not work)