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Ingredientes
- 1 x 8 10 pound Beef Rib Eye Roast
- 1 x B ne-in Beef Rib Roast fat trimmed to 1/8" thick RUB
- 1/4 c. Black pepper
- 2 Tbsp. White pepper
- 2 Tbsp. Salt
- 1 1/2 tsp Grnd thyme
- 1 1/2 tsp Garlic pwdr
- 1 tsp Onion pwdr
Direcciones
- Combine rub ingredients. Rub proportionately over surfaces of rib roast. Place roast in preheated oven, fat side up, on rack in shallow roasting pan. Don't cover or possibly add in water. Insert meat thermometer in thickest part of roast, not touching bone or possibly fat. Remove roast from oven when thermometer reaches desired doneness (see chart below.) Let stand tented with foil for 15 minutes. before carving. Roast temperature will rise 5-10 degrees while standing.
- Serves 16-20.
- Beef Rib Roast 8-10 pound in 325 degree oven, remove when meat temperature reaches: 135 degrees F (med-rare) 19-21 min per lb., 150 degrees F (medium) 23-25 min per pound
- Beef Rib Eye Roast 8-10 pound in 350 degree oven, remove when meat temperature reaches: 135 degrees F (med-rare) 13-15 min per lb., 150 degrees F (medium) 16-18 min per pound
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 12 servings | |
| Calories 789 | |
| Calories from Fat 516 | 65% |
| Total Fat 57.17g | 71% |
| Saturated Fat 23.02g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 1357mg | 57% |
| Potassium 1066mg | 30% |
| Total Carbs 2.6g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.18g | 0% |
| Protein 62.58g | 100% |
