Lemon- and Pepper-crusted Prime Rib Roast with Root Vegetables recipes

Lemon- and Pepper-crusted Prime Rib Roast with Root Vegetables recipes
12 Ingredients
  • 2 1/2 pounds red thin-skinned potatoes (1 1/2 in. wide), scrubbed
  • 1 pound shallots (1 in. wide), rinsed
  • 1 tablespoon olive oil
  • 1 center-cut bone-in beef rib roast (about 8 lb.; see notes)
  • About 2 tablespoons coarse-ground pepper
  • 1 tablespoon grated lemon peel
  • 2 teaspoons dried thyme
  • About 1/2 teaspoon salt
  • 3 cloves garlic, peeled and minced or pressed
  • 1/2 cup tequila or fat-skimmed beef broth
  • 1 1/2 cups fat-skimmed beef broth
  • 1 tablespoon chopped parsley
Nutrition
970
49% daily value
9 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

111% 72

Saturated

146% 29

Trans

- 0

Monounsaturated

- 31

Polyunsaturated

- 3

Carbs

11% 33

Carbs (net)

- 28

Fiber

20% 5

Sugars

- 5

Sugars, added

- 0

Protein

92% 46

Cholesterol

60% 179

Sodium

16% 385

Calcium

8% 75

Magnesium

22% 87

Potassium

43% 1499

Iron

36% 7

Zinc

66% 10

Phosphorus

73% 511

Vitamin A

0% 3

Vitamin C

51% 31

Thiamin (B1)

24% 0

Riboflavin (B2)

25% 0

Niacin (B3)

45% 9

Vitamin B6

69% 1

Folate equivalent (total)

13% 53

Folate (food)

- 53

Folic acid

- 0

Vitamin B12

117% 7

Vitamin D

- 0

Vitamin E

1% 0

Vitamin K

21% 17
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