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Suggest a better descriptionRemove meat from bone. Reserve bone. Cross hatch the meat through the fat. Rub salt onto meat and into scored fat. Let sit uncovered in refrigerator, for 24 hours or up to 4 days. Sear 6 - 9 minutes in oil, but not on bone side. Lay on bone to cool. Tie up bone and roast with string. Season with pepper. Lay on wire rack on shallow pan. Bake at 200 for 3 - 4 hours to an internal temperature of 110 degrees. Turn off oven and let roast continue to bake for 1/2 to 1 hour to reach an internal temperature of 125 degrees. Remove from oven and tent with foil. Before serving, place under broiler for a few minutes.
Serve with Salsa Verde, or a Rich Cream Sauce.
Brussels Sprouts
Preheat oven to 500. Cut off ends and cut in half lengthwise. Place in large bowl, and add 1 T water, 3/4 t salt, 1/4 t pepper. Mix till well coated. Lay on cooking sheet, cut side down. Cover with foil and bake in 500 degree oven for 10 minutes. Remove foil and bake for additional 10 minutes.
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Serving Size: 1 Serving (3199g) | ||
Recipe Makes: Servings | ||
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Calories: 40 | ||
Calories from Fat: 40 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 7255.6mg | 250 % | |
Potassium 4.8mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
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. |
Calories per serving: 40
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