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Thick-Crusted Garlic Prime Rib

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)629.4793
Energy (kCal)2866.4411
Carbohydrates (g)9.689
Total fats (g)16.1843
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over | 2. with Worcestershire sauce, salt and pepper. Combine parsley, mustard, herbes de Provence and oil in bowl. Set aside 2 tbsp (30 mL) of the mixture for Shallot Gravy, rubbing remainder all over roast. | 3. 2. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 135°F (57°C) for medium-rare to medium, about 2-3/4 to 3-1/4 hours. | 4. 3. Remove from oven. Cover loosely with foil and let stand for 15 to 30 | 5. minutes before carving. Drain off all but 2 tbsp (30 mL) drippings from roasting pan and make Shallot Gravy. | 6. SHALLOT GRAVY: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring until shallots soften. Stir in 2 cups (500 mL) beef broth and 3 tbsp (45 mL). | 7. Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 1 to 2 tbsp (15 to 30 mL) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to boil, stirring until thickened, about 3 minutes. Strain. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    prime rib beef oven roast 7 lb 2824.2731 0.0 628.3214 15.8667
    garlic clove 8 cut 2824.2731 0.0 628.3214 15.8667
    worcestershire sauce 2 tablespoons 26.52 6.6164 0.0 0.0
    salt pepper 2824.2731 0.0 628.3214 15.8667
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    dijon mustard 1/4 cup 2824.2731 0.0 628.3214 15.8667
    thyme 2 tablespoons 4.848 1.1736 0.2669 0.0806
    vegetable oil - - - -
    shallot gravy 2824.2731 0.0 628.3214 15.8667

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



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