RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3585
Energy (kCal)	8.6595
Carbohydrates (g)	2.2063
Total fats (g)	0.1125
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0052
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0062
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0113
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0106
Proline (g)	0.0487
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0083
Adjusted Protein (g)	0.0000
Cystine (g)	0.0048
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1690
Copper, Cu (mg)	0.0459
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0411
Total lipid (fat) (g)	0.1125
Vitamin K (phylloquinone) (g)	5.6476
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0052
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.1740
Folate, total (g)	0.5865
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	18.8715
Energy (kcal)	8.6595
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0027
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0033
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0221
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0293
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	15.6630
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0189
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	5.8995
Fatty acids, total saturated 16:0 (g)	0.0184
Carbohydrate, by difference (g)	2.2063
Vitamin D (IU)	0.0000
Fructose (g)	0.0079
Fluoride, F (g)	1.1799
Aspartic acid (g)	0.0487
Tyrosine (g)	0.0167
Potassium, K (mg)	45.8505
Fatty acids, total saturated 12:0 (g)	0.0032
Vitamin A, RAE (g)	0.9315
Serine (g)	0.0141
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0154
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0010
Histidine (g)	0.0055
Isoleucine (g)	0.0126
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0394
Water (g)	0.4299
Fatty acids, total saturated 8:0 (g)	0.0035
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	10.6950
Sodium, Na (mg)	0.6900
Iron, Fe (mg)	0.3350
Energy (kJ)	36.2250
Ash (g)	0.1549
Caffeine (mg)	0.0000
Glycine (g)	0.0152
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0239
Fatty acids, total polyunsaturated (g)	0.0344
Vitamin E (alpha-tocopherol) (mg)	0.0359
Sucrose (g)	0.0007
Vitamin B-6 (mg)	0.0100
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0084
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0052
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.6900
Starch (g)	0.0000
Pantothenic acid (mg)	0.0483
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0037
Folate, food (g)	0.5865
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0255
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.3898
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0480
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	15.2835
Fatty acids, total saturated 10:0 (g)	0.0012
Galactose (g)	0.0052
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0213
Glutamic acid (g)	0.0487
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.4140
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0350
Folate, DFE (g)	0.5865
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.8728
Tryptophan (g)	0.0020
Threonine (g)	0.0084
Fatty acids, total polyunsaturated 18:1 c (g)	0.0223
Manganese, Mn (mg)	0.4400
Protein (g)	0.3585
Cryptoxanthin, beta (g)	0.8625
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0223
Betaine (mg)	0.3070
Phosphorus, P (mg)	5.4510
Tocopherol, gamma (mg)	0.2263

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> English
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Two hours before roasting, remove meat from frig and allow it to come to room temperature. Place oven rack on 2nd lowest position. Preheat oven to 500 degrees. Be sure your oven is very clean before heating to 500 to reduce smoking. | 2. Place roast in pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for anouther 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15-30 minutes, until internal temperature of the meat is 125 degrees F. Be sure thermometer is exactly in the center of the roast. The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce. | 3. Remove the roast from the oven and transfer it to a cutting board. Cover tightly with aluminum foil and allow to rest for 20 minutes. Carve and serve with Mustard Horseradish Sauce or Stilton Sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rib roast	1	standing		-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
black pepper	1 1/2	1/2	ground	8.6595	2.2063	0.3585	0.1125

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Sunday Rib Roast