| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking liv, New text im | 1 | Servings | |
INGREDIENTS
| 12 | lb | Prime Rib roast, at room |
| temperature | ||
| Salt and freshly ground | ||
| pepper to taste | ||
| 2 | c | Beef stock or canned broth |
| 1 | Sprig thyme -or- | |
| 1/2 | t | Dried thyme |
| Worcestershire sauce, to | ||
| taste | ||
| Salt and freshly ground | ||
| pepper to taste |
INSTRUCTIONS
Preheat oven to 425 degrees. Season roast with salt and pepper. In a roasting pan place roast, fat side up, so that ribs of roast act as rack. Roast for 30 minutes and reduce heat to 350 degrees. Continue to roast for 2 hours more or until meat thermometer registers desired doneness. Transfer to platter and let rest, covered, for 20 minutes. Skim off fat from pan drippings and add stock and thyme. Bring to a boil and simmer 10 minutes. Season with Worcestershire and salt and pepper to taste. Transfer to a sauceboat. Posted to MC-Recipe Digest V1 #362 Recipe by: COOKING LIVE SHOW #CL8784 From: "Angele and Jon Freeman" <[email protected]> Date: Wed, 1 Jan 1997 10:02:15 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 22166
Calories From Fat: 16988
Total Fat: 1884.1g
Cholesterol: 4626.7mg
Sodium: 4036.6mg
Potassium: 15408.3mg
Carbohydrates: 2.9g
Fiber: 1.2g
Sugar: <1g
Protein: 1210.9g