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1
4 - 6 pound beef rib roast
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1
recipe Oven-Browned Potatoes, Yorkshire Pudding, or Beef au Jus
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2
teaspoons instant beef bouillon granules (optional)
1. Place meat, fat side up, in a 15-1/2x10-1/2x2-inch roasting pan. Insert a meat thermometer without touching bone. Roast in a 325 degree F oven until the thermometer registers 140 degrees F for medium rare (2 to 2-3/4 hours), 155 degrees F for medium (2-1/4 to 3-1/4 hours). Cover meat with foil. Let stand 15 minutes and carve. (The meat's temperature will rise 5 degrees during standing.)
2. Meanwhile, prepare Oven-Browned Potatoes, Yorkshire Pudding, or Beef au Jus. Makes 12 to 16 servings. (Nutrition facts per serving of meat only.)
3. Beef au Jus: After removing meat from the oven, remove drippings from pan; skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in pan drippings. Cook and stir until bubbly. For a richer flavor, stir in 2 teaspoons instant beef bouillon granules. Season to taste.
4. Nutrition facts per serving: 165 calories, 9 g total fat (4 g sat. fat).
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5
medium potatoes
1. Peel and quarter potatoes. Cook in boiling salted water for 10 minutes; drain. About 30 to 40 minutes before roast is done (the roast temperature should be about 100 degrees F), add 1/2 cup water to pan. Arrange potatoes about roast, turning to coat.
2. Nutrition facts per serving: Nutrition facts per serving: 218 calories, 10 g total fat (4 g sat. fat)
- Servings Per Recipe 12,
- Calories 164,
- Protein (gm) 19,
- Fat, total (gm) 10,
- Cholesterol (mg) 56,
- Saturated fat (gm) 4,
- Sodium (mg) 51,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: Nutrition facts: 319 calories, 17g total fat (6g sat. fat)
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1/4
cup pan drippings
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cooking oil
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4
eggs
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2
cups milk
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2
cups all purpose flour
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1/4
teaspoon salt
1. After removing meat from the oven, increase oven temperature to 450 degrees F. Measure pan drippings. If necessary, add enough cooking oil to drippings to equal 1/4 cup; return to pan. In a bowl combine eggs and milk. Add flour and salt. Beat with an electric mixer or rotary beater until smooth. Stir into drippings in roasting pan. Bake for 20 to 25 minutes or until puffy and golden. Cut into squares. Serve at once with roast.
2. Nutrition facts per serving: 319 calories, 17 g total fat (6 g sat. fat)
- Servings Per Recipe 12,
- Calories 164,
- Protein (gm) 19,
- Fat, total (gm) 10,
- Cholesterol (mg) 56,
- Saturated fat (gm) 4,
- Sodium (mg) 51,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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My family loved this --- even my skeptical 8 year old. Everything was very easy and very flavorful. I did season the meat and veggies with salt and pepper. I also had some celery so I added a couple stalks in the roasting step, then removed them and added them in the au jus. Result --- nice, hearty flavor.
4/12/2010 01:03:27 PM Report Abuse