A slow-roasted large cut of meat equals tenderness with pink centers.
Step 1:
Preheat oven to 200 degrees. Generously season roast with salt and pepper.
Step 2:
Heat a heavy skillet, large enough to hold the roast. Sear the meaty sides of the roast until nicely browned, 5 - 10 minutes.
Step 3:
Transfer the roast to a large roasting pan, rib side down , and roast in the oven until the internal temperature reaches 120 degrees for rare, 130-135 degrees for medium rare and 140 degrees for medium, about 3 to 4 1/2 hours.
Step 4:
Transfer the roast to a carving board or a warm serving platter and let it rest for 30 minutes. Remove string before carving the roast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 155mg | 5 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 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. |
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