Directions:
- Remove excess fat from roast, leaving just a thin layer.
- In small bowl, combine dry mustard, sugar, and Dijon mustard. Brush mixture over fat and cut surfaces of roast. Refrigerate 2 hours to overnight.
- Set roast, rib-side down, in heavy, shallow roasting pan in 450 F oven. (Ribs act as a natural rack.) With a paring knife, score the fa and season with salt and pepper.
- Roast 15 minutes. Reduce heat to 350 F and continue to roast (basting every 15 minutes) until temperature reaches 125 F (medium rare). Remove roast to a platter. Let rest for 15 minutes before carving.
- GRAVY: Keep 2 tablespoons of fat from roasting pan. Set it on stove over medium heat and simmer until juices begin to darken, 1/2 minutes. Whisk in flour and cook, scraping up caramelized bits, until flour is deep golden brown, 3 minutes. Add stock and bring to boil, stirring until thickened. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 588.73 Kcal (2465 kJ) | ||
| Calories from fat | 192.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.38g | 33% | |
|---|---|---|---|
| Cholesterol | 246.59mg | 82% | |
| Sodium | 500.11mg | 21% | |
| Potassium | 116.55mg | 2% | |
| Total Carbs | 7.09g | 2% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 95.03g | 190% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 8.6mg | 48% | |
| Calcium | 49.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 120.09 Kcal (503 kJ) | ||
| Calories from fat | 39.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 33% | |
|---|---|---|---|
| Cholesterol | 50.3mg | 82% | |
| Sodium | 102.01mg | 21% | |
| Potassium | 23.78mg | 2% | |
| Total Carbs | 1.45g | 2% | |
| Sugars | 0.25g | 5% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 19.38g | 190% | |
| Iron | 1.7mg | 48% | |
| Calcium | 10mg | 5% | |
* 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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