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Brisket Roast Or Prime Rib Roast

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  Beef brisket/1 prime ribs of beef (7 to 8 pounds) 8 Pound
  Garlic 6 Clove (30 gm), slivered
  Onions 2 Medium, chopped
  Carrots 3 , diced
  Celery 1 Bunch (100 gm), sliced
  Salt 1 Tablespoon
  Black pepper 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Dry red wine 3 Cup (48 tbs)

Trim the fat from the meat and with a sharp knife make several incisions over the surface.
Insert a piece of garlic into each opening.
Combine the onions, carrots and celery and place half on the bottom of a lightly oiled baking pan.
Lay the brisket or prime ribs over the vegetables.
Season with salt, pepper and cumin.
Cover the meat with the remaining vegetables.
Pour in the wine.
Cover with plastic wrap and refrigerate for twenty-four hours.
Remove the plastic wrap and cover the meat with foil.
Bake at 250 degrees for about one hour per pound.
Remove the foil one hour before it is done and bake uncovered to nicely brown the roast.
Remove from baking pan and let rest for about twenty minutes before slicing.
Drain the vegetables and serve in a separate bowl.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 421 Calories from Fat 250

% Daily Value*

Total Fat 28 g42.7%

Saturated Fat 10.9 g54.7%

Trans Fat 0 g

Cholesterol 98.7 mg32.9%

Sodium 344.6 mg14.4%

Total Carbohydrates 6 g2.1%

Dietary Fiber 0.63 g2.5%

Sugars 1.4 g

Protein 27 g54.3%

Vitamin A 24.8% Vitamin C 3.7%

Calcium 2.3% Iron 15%

*Based on a 2000 Calorie diet

Brisket Roast Or Prime Rib Roast Recipe