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  Onion 1 1⁄2 Cup (24 tbs), finely chopped
  Finely chopped onion 1 1⁄2 Cup (24 tbs)
  Parsley 2 Tablespoon, chopped
  Chopped parsley 2 Tablespoon
  Salt 2 Teaspoon
  Bay leaves 1 1⁄2 , crushed
  Pepper 1 1⁄2 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Salt pork 1⁄4 Pound
  Prime rib roast 6 1⁄2 Pound
  Boneless beef sirloin tip/Prime rib roast 6 1⁄2 Pound
  Condensed beef broth 21 Ounce, undiluted (2 Cans, 10 1/2 Ounce Each)
  Condensed beef broth 21 Ounce, condensed (2 Cans,10 1/2 Ounce Each)
  Sherry 1 Cup (16 tbs)

1. In a small bowl blend 1/2 cup onion with parsley, salt, bay leaves, pepper, thyme and cloves.
2. Cut salt pork into strips 3 inches long and 1/4 inch thick and roll strips in seasoned herb mixture.
3. Cut slits in the meat 3 inches deep and about 1 1/2 inches apart and insert salt pork strips.
4. Into center of roast insert automatic meat probe fully.
5. In the oven plug the other end into socket.
6. Setting the doneness indicator 150 degrees or higher, turn oven thermostat to 325 degrees.
7. In a bowl or a container combine remaining seasoned herb mixture, 1 cup onion, beef broth and sherry.
8. After 1 hour of roasting pour this mixture over meat.
9. Continue to baste occasionally such that meat has reached desired doneness for about 3 1/2 hours total for well done.
10. Retain the roast at keep-warm oven setting for at least 20 minutes before serving.
11. This rest period makes the meat more firm and easier to carve.
12. Skim excess fat from pan juices and remove salt pork from meat as it is sliced.

13. Serve juices with sliced meat.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
45 Minutes
Cook Time: 
240 Minutes
Ready In: 
285 Minutes

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1117 Calories from Fat 610

% Daily Value*

Total Fat 68 g104.1%

Saturated Fat 46 g230%

Trans Fat 0 g

Cholesterol 290.9 mg97%

Sodium 2026.2 mg84.4%

Total Carbohydrates 9 g3%

Dietary Fiber 0.97 g3.9%

Sugars 4.9 g

Protein 114 g227.3%

Vitamin A 9% Vitamin C 17.6%

Calcium 8.4% Iron 16.9%

*Based on a 2000 Calorie diet

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