Try this Holiday Beef Rib Eye Roast recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 F. Combine garlic, salt pepper and thyme; press evenly into surface of roast. Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. Roast 18 to 22 minutes per pound for rare to medium. Remove roast from oven when meat thermometer registers 135 F for rare, 155 F for medium. Let stand 15 minutes before carving. (The temperature will continue to rise to 140 F for rare, 160 F for medium.) In a small saucepan, combine sauce ingredients. Cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices; serve with sauce. Source: Family Circle Magazine Nov 2/93 From the collection of Karen Deck
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 8 | ||
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Calories: 673 | ||
Calories from Fat: 463 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.4g | 69 % | |
Saturated Fat 20.9g | 105 % | |
Monounsaturated Fat 22.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 155.5mg | 48 % | |
Sodium 365.1mg | 13 % | |
Potassium 754.7mg | 20 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 7.5g | ||
Protein 41.8g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 673
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