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Spicy Rib Roast

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  Celery stalk 1⁄2 , diced
  Jalapeno pepper 1 , chopped
  Shallots 4 , chopped
  Butter 3 Tablespoon
  Garlic 2 Clove (10 gm), blanched and pureed
  Cayenne pepper 1⁄2 Teaspoon
  Pepper 1 Teaspoon
  Thyme 1 Teaspoon
  Boneless rib roast 4 Pound
  Salt To Taste
For sauce
  Celery stalk 1 , diced large
  Onion 1 Large, diced large
  Thyme 1⁄2 Teaspoon
  Bay leaf 1
  Beef stock 1 1⁄2 Cup (24 tbs), heated

Preheat oven to 400 °F (200 °C).
Place celery, jalapeno pepper and shallots in small bowl. Add butter, garlic and seasonings; mix well. Trim excess fat from roast. Make at least 6 incisions, 1 in (2.5 cm) deep, in meat. Fill slits with spicy butter mixture and place meat in roasting pan.
Sear roast in oven 35 minutes at 400 °F (200 °C). Reduce heat to 375 °F (190 °C) and continue cooking 1 hour and 40 minutes. After 15 minutes of cooking at lower temperature, season meat well.
Eighteen minutes before the rib roast is cooked, add vegetables and seasonings for sauce to roasting pan.
When cooked, remove meat from pan and set aside.
Place roasting pan on stove over high heat. Cook 3 minutes. If necessary, remove excess fat.
Incorporate beef stock and continue cooking 6 minutes.
Strain sauce and serve with roast.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4446 Calories from Fat 2630

% Daily Value*

Total Fat 293 g450%

Saturated Fat 111.7 g558.7%

Trans Fat 0 g

Cholesterol 1185.5 mg395.2%

Sodium 1987.1 mg82.8%

Total Carbohydrates 61 g20.3%

Dietary Fiber 9 g36.1%

Sugars 17.3 g

Protein 377 g753.3%

Vitamin A 85.4% Vitamin C 103.5%

Calcium 32.5% Iron 100.2%

*Based on a 2000 Calorie diet

Spicy Rib Roast Recipe