21 Ingredients
  • 6 rib beef roast, bone in, approximately 10 to 12 pounds
  • 1 package cheesecloth, cut in half (approximately 1 yard)
  • 1 sheet pan
  • 1 roasting rack to fit in sheet pan
  • Special equipment: Space in back of refrigerator for up to 10 days
  • 1 tablespoon dried thyme
  • 1 1/2 tablespoon dried rosemary
  • 4 tablespoons freshly cracked tri-color pepper
  • 1 1/2 tablespoons granulated garlic
  • 1 1/2 tablespoons granulated onion
  • 3 tablespoons kosher salt
  • 1 tablespoon coriander, toasted and cracked
  • 3 tablespoons olive oil
  • 3 carrots, washed, ends trimmed and cut into large (3-inch) chunks
  • 2 yellow onions, peeled and quartered
  • 2 cups water
  • Pan drippings from roast, about 1 1/2 cups
  • 3/4 cup red wine
  • 2 cups beef stock
  • 3 tablespoons unsalted butter
  • Salt and freshly cracked black pepper
Nutrition
1050
53% daily value
5 servings
                                       
                                            high-​fiber, low-​carb, gluten-​free
     

Fat

101% 65

Saturated

126% 25

Trans

- 0

Monounsaturated

- 29

Polyunsaturated

- 3

Carbs

7% 20

Carbs (net)

- 15

Fiber

22% 5

Sugars

- 5

Sugars, added

- 0

Protein

178% 89

Cholesterol

108% 324

Sodium

72% 1719

Calcium

18% 179

Magnesium

34% 134

Potassium

54% 1884

Iron

57% 10

Zinc

108% 16

Phosphorus

129% 905

Vitamin A

41% 369

Vitamin C

12% 7

Thiamin (B1)

30% 0

Riboflavin (B2)

44% 1

Niacin (B3)

136% 27

Vitamin B6

139% 3

Folate equivalent (total)

18% 72

Folate (food)

- 72

Folic acid

- 0

Vitamin B12

120% 7

Vitamin D

0% 0

Vitamin E

16% 3

Vitamin K

48% 38
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