Slow roasted RIb Beef on Bone
Heat the oven to (fan) 200C.
Season the joint heavily with freshly ground black pepper and sea salt, rubbing it into the fat and flesh.
Brown the meat quickly on all sides, including the ends, then remove and set aside.
Make a bed of the carrots, onions, pumpkin and potatoes in the bottom of the roasting pan and sit the meat on top.
Roast for 20 minutes underside up, then turn the oven down to 140C (fan), flip the roast and continue to cook for 30 minutes per 450g.
Take the roast beef out of the pan, wrap it in foil and rest it on a plate for 30 minutes.
Cover the vegetables on low in the oven.
Serve
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 192 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.3mg | 1 % | |
Potassium 1054mg | 28 % | |
Total Carbohydrate 43.8g | 13 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 37.8g | ||
Protein 5g | 7 % | |
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: 192
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