Herbed rib roast (recipe)
| Herbed rib roast (recipe) | |
|---|---|
| Name | Herbed rib roast |
| Ingredients | Whole black peppercorn • Bay leaves • Kosher salt • Garlic cloves • Dried parsley • Olive oil • Beef broth • Rosemary sprig • Fresh thyme sprig • Garlic clove |
| Cooktime (in hours) | 3 |
| Preptime (in hours) | 9 |
| Totaltime (in hours) | 12 |
| Keto friendliness | Keto friendly |
| Calories | 1465.4 |
| Fat | 132.3 |
| Protein | 63.7 |
| Carbohydrate | 0.5 |
| Fiber | 0.1 |
| Net carbohydrates | 0.4 |
| Sugar | 0 |
| Saturated fat | 54.7 |
| Cholesterol (mg) | 289.9 |
| Sodium | 1226.1 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Herbed rib roast (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Prepare roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, (and dry parsley if you choose to use it) then transfer to a mortar. Add garlic, (thyme, and rosemary if you choose to use them vs dry parsley,) then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
- Cook roast:
- Let roast stand at room temperature 1 hour.
- Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting. When the meat comes out of the oven, let it rest before carving, or the juices will run out.
- Preheat oven to 450 8F
- Roast beef in middle of oven 20 minutes.
- Reduce the oven temperature to 350 8F and roast for 16 minutes per pound (about 1 3/4 hours I ve always found it takes longer so be flexible in your planning), or until a meat thermometer reaches an internal temperature of 135 8F to 140 8F for a medium-rare center. Let rest for 15 minutes before carving.
- Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
- Put slices from roast and serve with jus.
- Ģ Roast can marinate up to 24 hours.
Food tags
Meat, Roast, Oven
Herbed rib roast (recipe) details:
Time:
Prep Time in Hours and Mins:12H
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Contributors: Prab R. Tumpati, MD
