A quick and easy Semi-homemade recipe from Sandra Lee.
Preheat oven to 375-degrees.
Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by utting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it's completely covered. Transfer to a roasting pan lined in aluminum foil.
Place roast in the oven and cook for 1 hour. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness, about 130 to 135 degrees for medium rare. Let rest for 10 minutes before carving.
Cook's Note: Have utcher remove ribs from roast and tie it.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 653 | ||
Calories from Fat: 470 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.2g | 70 % | |
Saturated Fat 21.5g | 107 % | |
Monounsaturated Fat 22.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 138.9mg | 43 % | |
Sodium 682.3mg | 24 % | |
Potassium 713mg | 19 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 7.6g | ||
Protein 34.4g | 49 % | |
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: 653
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