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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°F Place the roast in a shallow roasting pan and allow it to rest out of the refrigerator for 30 minutes, to bring the meat to just about room temperature. Combine seasonings to make rub. Rub the meat all over with this mixture, patting it into the meat -- particularly on top. Place the roast in the oven for 15 minutes or until the meat starts to brow (the high heat will sear the roast, sealing in the juices.) Reduce the heat to 350°F and continue to cook 12-15 minutes per pound, depending on the desired degree of doneness. Remove roast from the oven and allow the meat to rest for 20 minutes. Before carving, slice a piece of the exterior rosemary-scented fat from the meat and rub it into the carving board to further season roast. | 2. Gravy (optional). For gravy, thicken the pan juices with enough flour to make a paste (start with 1/3 cup.) Cook over moderate heat for 10 minutes, stirring constantly until the flour has browned and thinned slightly. Whisk in enough stock for a smooth sauce (about 2 cups for the average roast.) Simmer 10 minutes and adjust seasonings with salt, pepper, rosemary and/or parsley. | 3. DEGREE OF DONENESS Roasting Time / Internal Temperature:. | 4. Rare, 15 minutes per pound - 125°F. | 5. Medium Rare, 17 minutes per pound - 130 to 135°F. | 6. Medium, 18 minutes per pound - 140°F. | 7. Medium Well, 19 minutes per pound - 150°F. | 8. Well Done, 20 minutes per pound - 160°F. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prime rib roast	10	lb		4034.6758	0.0	897.602	22.6667
marjoram	1	teaspoon		1.626	0.3634	0.076	0.0422
celery salt	2	tablespoons		4034.6758	0.0	897.602	22.6667
celery salt	2	teaspoons		4034.6758	0.0	897.602	22.6667
tarragon	2	teaspoons		3.54	0.6026	0.2732	0.0869
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
thyme	1	tablespoon		0.8079999999999999	0.1956	0.0445	0.0134
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
rosemary	2	teaspoons		1.834	0.2898	0.0463	0.08199999999999999
black pepper	1	tablespoon		5.773	1.4708	0.239	0.075
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
paprika	3	tablespoons		6.486000000000001	1.2418	0.3252	0.2965
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
white pepper	2	teaspoons		14.208	3.2933	0.4992	0.1018
salt	3	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5

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