The roast must be at room temp. Rub it with the fresh ground pepper. Place in a roasting pan (rib side down, if bones are in) and roast uncovered, in a preheated 375 degree oven for exactly l hour. turn oven off, but do not remove roast from oven. DO NOT open the oven door at any time during this roasting period or while roast is resting in the oven. This can be done earlier in the day. About an hour before serving, set oven again to 325 degrees and continue roasting as follows: 2 rib roast
- 25 min 3 rib roast - 30 min 4 rib roast - 35 min The roast will be med rare throughout.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 roast (1g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 10.8mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 0.1g||0 %|
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: 2
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