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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 beef, fat-side up, in a lightly oiled, shallow roasting pan. | 2. In a small bowl, stir Dijon with oil, thyme, pepper, rosemary and salt. | 3. Spread mixture evenly over fat and sides of meat. | 4. Coat ends lightly. | 5. Do no coat bottom. | 6. Let stand uncovered until meat comes to room temperature, about 2 hours. | 7. Preheat oven to 350. | 8. Roast beef, uncovered in center of oven until meat thermometer inserted in centre of meat reads 135F (57C) for medium rare, about 20 minutes per pound. | 9. It is best to start checking temperature of meat after it has roasted for 1 3/4 hours. | 10. Remove to a cutting board and cover loosely with a tent of foil. | 11. Let stand at least 15 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prime rib roast	8	lb		3227.7407	0.0	718.0816	18.1334
dijon mustard	1/4	cup		3227.7407	0.0	718.0816	18.1334
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
leaf thyme	2	teaspoons	dried	3227.7407	0.0	718.0816	18.1334
black pepper	2	teaspoons	coarse ground	11.546	2.9417	0.4779	0.15
rosemary	1/2	teaspoon	crumbled dried	0.4585	0.0724	0.0116	0.0205
salt	1/2	teaspoon		-	-	-	-

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