Standing Rib Roast Supreme
|7 rib standing rib roast||18 Pound (1 Piece, 7 Inch)|
|Grated carrots||3 Cup (48 tbs)|
|Coarsely chopped celery leaves||2 Cup (32 tbs)|
|Seasoned salt||2 Teaspoon|
|Seasoned pepper||1⁄2 Teaspoon|
|Carrot curls||5 (For Garnish)|
|Parsley sprigs||2 (For Garnish)|
About 5 to 6 hours before serving: Preheat oven to 325°F.
Two hours before roast is done, cover with mixture of grated carrots, celery leaves, seasoned salt and pepper; continue roasting.
During last hour, cover meat loosely with foil, leaving thermometer uncovered.
Continue roasting until meat is of desired doneness.
When roast is done, let stand 15 minutes.
Cut crosswise, starting at backbone, between third and fourth rib bones.
Arrange halves on platter.
Garnish with carrot curls and parsley.
Calories 316 Calories from Fat 99
% Daily Value*
Total Fat 11 g16.8%
Saturated Fat 3.7 g18.3%
Trans Fat 0.1 g
Cholesterol 127 mg42.3%
Sodium 239.9 mg10%
Total Carbohydrates 2 g0.6%
Dietary Fiber 0.58 g2.3%
Sugars 0.9 g
Protein 50 g99.3%
Vitamin A 29% Vitamin C 1.3%
Calcium 6% Iron 7.9%
*Based on a 2000 Calorie diet