Classic Prime Rib Recipe

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Ingredients:

Serving

1 (6 1/2-lb) rib-eye roast, french-cut and trimmed
1 tbsp kosher salt
1 1/2 tsp freshly ground black pepper

Directions:

Preheat the oven to 325°.
Rub roast on all sides with salt and pepper. Place roast, bone side down, in a roasting pan. Loop and tie twine between each of the bones (to help the roast hold its shape as it cooks). Bake at 325° for 2 hours or until a thermometer inserted into thickest portion of roast registers 130° or until desired degree of doneness. Remove from oven. Place roast on a cutting board. Let stand 10 minutes before serving.
Wine note: Cabernet sauvignon is the go-to partner for red meat. However, there's another red grape that offers similar power at a great value: malbec. Zette Malbec 2003 ($12) from France has potent blackberry and black cherry fruit along with enough dry tannins to balance the juiciness and fat of the beef. —Jeffery Lindenmuth

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	68 Kcal (285 kJ)
Calories from fat	48.07 Kcal
		% Daily Value*
Total Fat	5.34g	8%
Cholesterol	18.14mg	6%
Sodium	106.97mg	4%
Potassium	62.45mg	1%
Total Carbs	0.13g	0%
Sugars	0g	0%
Dietary Fiber	0.05g	0%
Protein	4.82g	10%
Iron	0.6mg	3%
Calcium	3mg	0%

Amount Per 100 g
Calories	250.96 Kcal (1051 kJ)
Calories from fat	177.41 Kcal
		% Daily Value*
Total Fat	19.71g	8%
Cholesterol	66.95mg	6%
Sodium	394.78mg	4%
Potassium	230.48mg	1%
Total Carbs	0.48g	0%
Sugars	0.01g	0%
Dietary Fiber	0.19g	0%
Protein	17.8g	10%
Iron	2mg	3%
Calcium	11.2mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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