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Beef Prime Rib Au Jus

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)733.7592
Energy (kCal)3321.1327
Carbohydrates (g)2.1403
Total fats (g)20.8759
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Anytime between 9:00AM and 12 noon, salt and pepper meat. Preheat oven to 350*. Roast meat uncovered for 1 1/2 hours. | 2. Turn oven off. DO NOT OPEN oven door. | 3. Very important for good results! | 4. I always sealed the oven door with tape to make sure the boys did not accidentally open it. | 5. An hour before serving, turn oven to 350* and roast meat 45 minutes more. | 6. Remove from oven and let rest on counter top for 20 minutes before carving. | 7. Bring pan juices to a boil, add consommé and heat. | 8. Jus can be thickened it a bit with Veloutine*. | 9. Tips:Serve with deep brown potatoes and a vegetable of your choice. Extra ”jus” and horseradish as accompaniments make the meal sublime. | 10. For a 10 pound roast, increase second cooking period to 1 hour. | 11. *Veloutine is an Instant Thickener made by Knorr. | ---------------------------------------------------------------------------
    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
    peppercorn 1 teaspoon ground 25.191999999999997 0.1563 0.0536 2.7425
    salt 1/2 teaspoon - - - -
    beef consomme 2 cans 68.2 1.984 15.624 0.0

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



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