Photo: Lars Blankers
Standing Rib Roast with Jerusalem Artichokes and Potatoes
15 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
558
Calories
36g
Protein
16g
Fat
65g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 2 tsp. dried rosemary
- 1 tsp. dried thyme
- 2 garlic cloves, lightly crushed
- 1 tsp. coarse salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to
- taste
- 3-rib standing beef rib roast, about 8 1/2 lb.
- 10 to 12 Yukon Gold or other yellow-fleshed
- potatoes, 2 1/2 to 3 lb. total, peeled
- and halved
- 1 lb. shallots (about 24), peeled but left whole
- 2 lb. Jerusalem artichokes, unpeeled
- 1 cup full-bodied red wine, such as Cabernet
- Sauvignon or Merlot
- 1 cup beef stock
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