Sunset Mag sometime in the 80's
24-30 servings for boneless roasts
12-16 servings for rib roast
Trim excess surface fat and any skin off roast, leaving on a layer about 1/4 inch thick. In a food processor combine the herbs and spices;process until a paste forms. Rub paste all over meat.
Spread a 1/2-inch layer of rock salt in the bottom of 12 x 17 inch roasting pan (with rib or leg roasts and larger New York strips roasts, line the pan with 2 lengths of heavy-duty foil extending about 3" beyond pan sides to help keep salt up around the roast). Lay roast on top. Pour enough rock salt over top to cover roast by about 1/2 inch.
Bake uncovered in a 200º oven (225º for pork) until a thermometer inserted in thickest part reaches 130º for rare beef.
Bake boneless strip loin 3-4 hours (about 20 min /lb). Bake standing rib 4-1/2 - 6 hours (about 23 min/lb). Leg of pork about 40 min/lb)
Remove meat from salt; discard salt. Carefully brush or wipe off all salt from meat surface, then trim off remaining surface fat.
Slice meat. Serve hot.
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Serving Size: 1 Serving (1005g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 841 | ||
Calories from Fat: 650 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.2g | 96 % | |
Saturated Fat 29.9g | 149 % | |
Monounsaturated Fat 30.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 187.9mg | 58 % | |
Sodium 110325.5mg | 3804 % | |
Potassium 725.5mg | 19 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 43.2g | 62 % | |
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: 841
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