Try this Sam Arnolds Cross Rib Roast recipe, or contribute your own.
Suggest a better description* Tomatoes should be peeled, seeded and coarsely chopped. ** Spice mixture should be made up of thyme, oregano, and savory to *** Bouquet Garni should be made up of parsley, bay leaf, and a strip Brown the vegetables in the oil or melted butter. Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot. Put the browned vegetables with the olives and chopped tomatoes in th bottom of a casserole or stock pot. Place the beef on top. Pour stock and/or red wine to cover. Add bouquet garni. Cover and place in moderate oven for about 2 hours or until the meat is tender. Check during the last hour and add liquid if needed. Remove the meat and vegetables to a warm platter. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible. This gravy should not need any additional thickening.
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Serving Size: 1 Serving (322g) | ||
Recipe Makes: 6 | ||
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Calories: 660 | ||
Calories from Fat: 456 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.6g | 68 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 22.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 159.9mg | 49 % | |
Sodium 279.1mg | 10 % | |
Potassium 840mg | 22 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.4g | ||
Protein 44.6g | 64 % | |
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: 660
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