First-cut Beef Rib Roast from the small or strip end of the prime rib.
On stovetop, heat large large roasting pan on medium-high heat.
Place roast in hot pan and cook on all sides until nicely browned, approximately 2 minutes
Remove roast from pan; set wire rack in pan, then set roast on rack.
Season generously with seasonings above, or your own combination.
Place oven rack to low position and heat oven to 200.
Roast in oven until meat is 135 (this is for medium rare; 150 for medium), approximately 3 1/2 hours or 30 minutes per pound.
Remove from oven and tent with aluminum foil and let roast sit for 15-20 minutes.
(Temperature will increase about 7-10 degrees)
Transfer to cutting board and carve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (454g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 1066 (77%)|
|Amt Per Serving||% DV|
|Total Fat 118.4g||158 %|
|Saturated Fat 48.8g||244 %|
|Monounsaturated Fat 51g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 317.5mg||98 %|
|Sodium 250.5mg||9 %|
|Potassium 1235.3mg||33 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 75g||107 %|
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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: 1388
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