Ingredients:
- 1 (10 -12 lb) five bone standing rib roast, chine bone removed and tied back on (10-12 lbs.)
- fresh coarse ground black pepper , to taste
Directions:
- Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set beef in a 12x14-inch roasting pan. Cover loosely with plastic wrap and refrigerate for 2-3 days.
- Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature.
- Arrange rack in lower third of over and heat to 450°F.
- Roast the beef, rib side up, until it begins to brown and sizzle, 20-25 minutes. Reduce heat to 325°F; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120°F for medium rare, about 2 hours.
- Transfer roast to a carving board and let rest for 25-30 minutes. Remove and discard chine bone. Carve roast and serve with reserved pan juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1.84 Kcal (8 kJ) | ||
| Calories from fat | 0.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 0% | |
|---|---|---|---|
| Sodium | 343.84mg | 14% | |
| Potassium | 4.81mg | 0% | |
| Total Carbs | 0.17g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 0.1g | 0% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 2.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 56.78 Kcal (238 kJ) | ||
| Calories from fat | 29.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 0% | |
|---|---|---|---|
| Sodium | 10595.81mg | 14% | |
| Potassium | 148.24mg | 0% | |
| Total Carbs | 5.12g | 0% | |
| Sugars | 0.69g | 0% | |
| Dietary Fiber | 3.18g | 0% | |
| Protein | 3.01g | 0% | |
| Vitamin C | 3.1mg | 0% | |
| Iron | 1.9mg | 0% | |
| Calcium | 65.2mg | 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.
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