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Suggest a better descriptionPreheat oven to 475 degrees F. Dry the roast thoroughly. Lightly score the fat, then rub the whole roast with the reserved thyme stems. Rub the face and underside of the roast with half of the garlic slivers. Rub the whole roast with the pepper and salt. Pierce the fat layer just enough to insert the remaining garlic slivers--do not pierce into the flesh. Pat and press the thyme leaves into the scored layer of fat. Place the roast bones down in a shallow roasting pan just large enough to hold it comfortably. Insert a meat thermometer in the top of the roast; make sure it is not touching bone. Roast for 15 minutes. Reduce oven temperature to 350 degrees and roast until done to your liking: 125-130 degrees for rare, 140-150 degrees for medium, and 160-165 degrees for well done. Count on cooking times approximately as follows: For rare, cooking time is 12-15 minutes per pound; medium, 15-18 per pound; well-done, 18-20 minutes per pound. Remove the roast from the oven and place it on a carving board. Let it stand, loosely covered with aluminum foil, for 15 minutes before carving. Meanwhile, skim all but a few tablespoons of fat from the juices in the roasting pan. Place the pan over medium heat; add 1/2 cup of the water and stir to deglaze the pan, scraping up any bits clinging to the bottom of the pan. Add the remaining water. This juice can be served with the roast. For a flour based gravy, stir in the optional flour until it browns before adding the 1/4 cup of water. To carve, place on a carving board or platter, and cut away the bones. Place the roast cut-side down on the board and carve into 1/2- to 3/4-inch-thick slices. Serves 6 to 8. Source: San Francisco Chronicle, 12/20/95.
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Serving Size: 1 To 8 serv. (559g) | ||
Recipe Makes: 6 | ||
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Calories: 1694 | ||
Calories from Fat: 1301 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.6g | 193 % | |
Saturated Fat 59.8g | 299 % | |
Monounsaturated Fat 61.9g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 375.7mg | 116 % | |
Sodium 293mg | 10 % | |
Potassium 1426.5mg | 38 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.8g | ||
Protein 86.8g | 124 % | |
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: 1694
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