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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 the oven to 350 degrees F. | 2. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.). | 3. In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. | 4. Massage the paste generously over the entire roast. | 5. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. | 6. Remove the beef to a carving board and let it rest for 20 minutes before carving. | 7. Pour off some of the pan drippings and place pan on stovetop over medium-high heat. | 8. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. | 9. Reduce the wine by half. | 10. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prime rib roast	1		bone	403.4676	0.0	89.7602	2.2667
garlic clove	5		smashed	403.4676	0.0	89.7602	2.2667
horseradish	1/4	cup	grated	28.8	6.774	0.708	0.414
rosemary	2	sprigs		-	-	-	-
thyme	4	sprigs		-	-	-	-
kosher salt	1/2	cup		403.4676	0.0	89.7602	2.2667
black pepper	1/4	cup	ground	69.27600000000001	17.6502	2.8676	0.8998
extra virgin olive oil	1/2	cup		403.4676	0.0	89.7602	2.2667
white wine	1/2	cup		-	-	-	-
purpose flour	1	tablespoon		403.4676	0.0	89.7602	2.2667
beef broth	2	cups		33.6	0.192	5.472	1.056

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