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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place rack in middle of oven. | 2. Preheat to 450F. | 3. In a roasting pan, combine well the onions, tomatoes, oil and 1/2 cup of water. | 4. Season to taste and roast for 10 minutes. | 5. Season beef; give onions and tomatoes a stir and place beef on top of the vegetables; roast 15 minutes longer. | 6. Reduce temperature to 350F and roast beef for 36 minutes longer (12 minutes more per pound), or until a meat thermometer registers 135F for medium-rare meat. | 7. Transfer to a cutting-board and let stand 30 minutes. | 8. Transfer ¾ of onion mixture to a bowl and reserve, keeping warm, covered. | 9. To the mixture remaining in the pan, add flour and cook over moderate heat, stirring, for 3 minutes. | 10. Whisk in broth, water, Worcestershire Sauce and any juices that may have accumulated on cutting board and simmer, whisking and scraping up browned bits, for 10 minutes. | 11. Transfer to a small pan and skim off fat. | 12. Just before serving, carve beef, arrange on platter with reserved onion mixture. | 13. Serve with gravy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	3		sliced	180.0	42.03	4.95	0.45
tomato	1	can	crushed drained	62.068999999999996	13.7631	3.2384	0.5397
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
beef rib roast	3	lbs	tied boneless	598.7426	94.43799999999999	38.9183	5.5792
purpose flour	1	tablespoon		-	-	-	-
beef broth	1	cup		16.8	0.096	2.736	0.528
water	1	cup		0.0	0.0	0.0	0.0
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0

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