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Larry Sherer / E+ / Getty Images
Nutritional Guidelines (per serving) | |
---|---|
679 | Calories |
34g | Fat |
6g | Carbs |
82g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 679 |
% Daily Value* | |
Total Fat 34g | 44% |
Saturated Fat 14g | 69% |
Cholesterol 256mg | 85% |
Sodium 600mg | 26% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 0g | 1% |
Protein 82g | |
Calcium 79mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This elegant prime rib recipe demands the most special occasion. Serve it with a variety of sides such as roasted potatoes or grilled asparagus, and the most decadent pecan pie for dessert.
Ingredients
- 5 pound rib roast (trimmed of excess fat)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cloves garlic (slivered)
- 1 cup beef stock
- 1 tablespoon butter
Steps to Make It
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Gather the ingredients.
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Let the beef stand at room temperature for one hour before cooking. Preheat oven to 450 F.
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Place meat in a large roasting pan.
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Sprinkle with salt and pepper.
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If you like, cut small slits into the meat and push slivers of garlic into the slits.
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Cook the roast for 15 minutes at 450 F.
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Turn the heat down to 350 F and roast for 1 hour and 10 minutes, until a meat thermometer registers around 135 to 140 F for medium rare.
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Remove the meat from the oven, cover, and let stand for 10 to 15 minutes before carving. The temperature should rise another 5 to 10 F.
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While the meat is resting, pour off most of the fat from the roasting pan and place over medium-high heat.
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Add the stock and cook and stir, scraping the pan to loosen the drippings.
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Cook the stock until it is thick and syrupy.
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Stir in butter and remove from heat.
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Carve the meat and serve with the sauce. Enjoy!
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