Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
387
Calories
27g
Protein
29g
Fat
4g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 standing beef rib roast, 6 to 8 lb., chine bone
- removed by butcher
- 8 garlic cloves, minced
- 2 Tbs. minced fresh thyme
- 2 Tbs. minced fresh rosemary
- 1 Tbs. salt, plus more, to taste
- 1 1⁄2 tsp. freshly ground pepper, plus more,
- to taste
- 1 1⁄2 Tbs. olive oil, plus more as needed
- 1 3⁄4 cups beef stock
- 2 tsp. veal demi-glace
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes