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CATEGORY CUISINE TAG YIELD
Meats Mike03 5 Servings

INGREDIENTS

1 Oven-ready beef rib roast, 4
or 5 bones
approximately 4 1/2 to 5
1/2 lbs
1/4 c Olive oil
1/4 c Coarsely-ground black pepper
3 T Coarse salt
2 T Chopped fresh garlic
3 T Dried thyme
3 T Dried rosemary

INSTRUCTIONS

Preheat the oven to 425 degrees. Brush the meat with the olive oil.
Combine all of the seasonings in a small bowl. Rub the seasoning  paste
uniformly over the meat. Place the meat, bone side down, in a  roasting
pan and roast for 20 minutes. At the end of 20 minutes,  reduce the
oven temperature to 350 degrees and continue cooking for 1  1/2 to 2
hours for medium-rare or until a thermometer inserted near  the center
of the roast reads 130 degrees. While the beef is cooking,
periodically, CAREFULLY pour off the fat that has accumulated in the
roasting pan into a heat proof container. Remove the roast from the
oven and allow to stand for 20 minutes before carving. After the  roast
has rested for 20 minutes, transfer it to a large cutting  board, being
careful not to burn yourself. Lay the roast  bone-side-down on the
cutting board. Insert a sharp knife between the  meat and the rib
bones, separating the meat from the ribs in one  large piece to slice
the beef into boneless slices or simply carve  into rib portions, each
with a bone attached. Carve the boneless meat  into 1/2-inch thick
slices. This recipe yields 5 to 8 servings.  Recipe Source: MICHAELS
PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B01
broadcast 05-04-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  05-10-1997
Recipe by: Michael Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 120
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 0mg
Sodium: 4189.2mg
Potassium: 96.7mg
Carbohydrates: 5.7g
Fiber: 2.2g
Sugar: <1g
Protein: <1g


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