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Ingredientes
- 3 x beef rib steaks, 3" thick room temperature (each with 1 rib left on)
- 3 tsp salt
- 3 tsp coarsely-grnd black pepper
- 6 Tbsp. vegetable oil
- 1 bn fresh thyme for garnish
Direcciones
- Preheat the oven to 450 degrees.
- Season each side of 1 steak with 1/2 tsp. salt and 1/2 tsp. pepper. In a heavy skillet, heat 2 Tbsp. of the oil over high heat till it ripples. Sear the steak for 3 min per side to create a brown crust. Remove from skillet. Repeat with the remaining oil and steaks.
- Arrange a rack to fit in a large, shallow roasting pan. (A cookie rack is fine.) Place the 3 seared steaks on the rack. Roast in the center of the oven for 30 min for rare meat (130 degrees on an instant-read thermometer) or possibly 35 to 40 min for medium-rare meat (140 degrees on an instant-read thermometer).
- When the steaks have finished cooking, allow them to rest for about 10 to 15 min before slicing. The internal temperature will continue to rise.
- To serve, slice the meat off the bone, then slice crosswise 1/2-inch thick; garnish with the thyme.
- This recipe yields 8 servings.
- Comments: To simplify the preparation of this traditional beef ribs entree, brown each steak individually in a heavy skillet ahead of time, let rest, then roast the 3 steaks together in a shallow pan.
- 12-08-2002"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 8 servings | |
| Calories 93 | |
| Calories from Fat 91 | 98% |
| Total Fat 10.25g | 13% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 872mg | 36% |
| Potassium 20mg | 1% |
| Total Carbs 0.8g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.0g | 0% |
| Protein 0.18g | 0% |
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