Teriyaki Roast Beef
|Soy sauce||1 Cup (16 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Tablespoon|
|Dry mustard||1 Tablespoon|
|Garlic||8 Clove (40 gm), minced|
|Boneless beef rib roast||7 Pound|
In a deep bowl or crock combine the soy sauce, cooking oil, molasses, ground ginger, dry mustard, and minced garlic.
Add meat to marinade mixture, turning to coat.
Cover and refrigerate overnight, spooning the marinade over meat occasionally.
Remove roast from bowl, reserving marinade.
Place roast, fat side up, on rack in shallow roasting pan.
Insert meat thermometer.
Roast at 325° till meat thermometer registers 140° for rare (about 3 hours); 160° for medium (about 4 hours); or 170° for well done
While the meat is roasting, baste several times with the reserved marinade.
Remove roast from oven; cover with foil.
Let stand about 15 minutes; remove strings and carve thinly across the grain.
Serving size: Complete recipe
Calories 8738 Calories from Fat 5802
% Daily Value*
Total Fat 648 g996.7%
Saturated Fat 240.5 g1202.4%
Trans Fat 0 g
Cholesterol 1680 mg560%
Sodium 10459.8 mg435.8%
Total Carbohydrates 99 g33.1%
Dietary Fiber 4.2 g16.6%
Sugars 50.3 g
Protein 575 g1149.1%
Vitamin A 0.5% Vitamin C 22.7%
Calcium 29.9% Iron 53.8%
*Based on a 2000 Calorie diet