Oven Roasted Prime Rib Bones
|Standing rib bones||4 Pound|
|Dijon mustard||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||2 Tablespoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Thyme leaves||1⁄2 Teaspoon|
Trim excess fat from meat and place ribs in a shallow roasting pan or broiler pan.
In a small bowl, stir together mustard and vinegar.
Beating constantly with a wire whisk, slowly pour in oil.
Then add garlic, thyme, Worcestershire, and pepper and beat until well blended.
Generously brush about 2/3 of the mustard mixture over all sides of meat, then pierce meat all over with tines of a fork.
Roast, uncovered, in a 425° oven for 20 to 25 minutes for medium-rare, or until done to your liking when slashed; turn ribs over several times during roasting and baste with remaining mustard mixture.
Cut into individual ribs; arrange on a platter and garnish with watercress and cherry peppers, if desired.
Serving size: Complete recipe
Calories 4704 Calories from Fat 2814
% Daily Value*
Total Fat 313 g481.6%
Saturated Fat 101 g505%
Trans Fat 1 g
Cholesterol 1995.5 mg665.2%
Sodium 1708.9 mg71.2%
Total Carbohydrates 6 g1.9%
Dietary Fiber 1.7 g6.8%
Sugars 0.3 g
Protein 438 g875.6%
Vitamin A 2.4% Vitamin C 10.1%
Calcium 22.3% Iron 102.2%
*Based on a 2000 Calorie diet