Try this Prime Rib - Reverse Sear recipe, or contribute your own.
Suggest a better descriptionSource: Chef Jean Pierre
Salt and pepper on roast and sit uncovered in fridge for 3 to up to 24 hours
Remove from fridge, baste with clarified butter (can use neutral oil) and sprinkle herb de province.
Preheat oven to 225 and cook until it is 120 F.
Rest 45 minutes to an hour, tented with foil.
Pan Sauce:
Baste with soft butter (not clarified)
Heat oven to 500 F.
Cook for 10 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 68 | ||
Calories from Fat: 68 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 66.8mg | 2 % | |
Potassium 2.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
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: 68
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