Spice-crusted Prime Rib with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,348 cal. | (112 %) | ||
| Protein | 111.46 g | (114 %) | ||
| Fat | 174.55 g | (150 %) | ||
| Carbohydrates | 83.73 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.82 g | (36 %) |
| Vitamin A | 2,198.87 mg | (274,859 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.62 mg | (62 %) | ||
| Vitamin B₂ | 1.02 mg | (93 %) | ||
| Niacin | 31.41 mg | (262 %) | ||
| Vitamin B₆ | 1.74 mg | (124 %) | ||
| Folate | 121.44 μg | (40 %) | ||
| Pantothenic acid | 2.18 mg | (36 %) | ||
| Biotin | 9.55 μg | (21 %) | ||
| Vitamin B₁₂ | 10.96 μg | (365 %) | ||
| Vitamin C | 63.48 mg | (67 %) | ||
| Potassium | 2,594.77 mg | (65 %) | ||
| Calcium | 541.97 mg | (54 %) | ||
| Magnesium | 151.16 mg | (50 %) | ||
| Iron | 12.22 mg | (81 %) | ||
| Iodine | 6.39 μg | (3 %) | ||
| Zinc | 19.46 mg | (243 %) | ||
| Saturated fatty acids | 76.99 g | |||
| Cholesterol | 464.8 mg |
Ingredients
- Ingredients
- 1 ½ kilograms Prime Rib (Rib)
- clarified butter
- salt
- freshly ground peppers
- 4 Tbsps butter
- 8 Tbsps breadcrumbs
- 2 Tbsps finely chopped parsley
- 1 egg yolk
- 60 grams grainy Mustard
- 1 garlic clove (pressed)
- salt
- 6 Tomatoes
- 2 Tbsps olive oil
- 200 grams Mozzarella
- ½ bunch Basil
- 3 Tbsps Sour cream
- salt (and pepper)
- 400 grams small potatoes
- 400 grams carrots
- 400 grams Salsify
- 2 Tbsps butter
- salt
- freshly ground peppers
- 500 grams green Beans
- 1 Tbsp butter
- salt
- freshly ground peppers
Preparation steps
Sear the meat in clarified butter on all sides over high heat.
Roast in a preheated oven at 200°C (approximately 400°F) for about 35 minutes.
Meanwhile, combine 4 tablespoons butter, breadcrumbs, mustard, egg yolk, parsley, pressed garlic and salt to taste. Spread over the roast and broil under the oven broiler for about 5 minutes, watching carefully.
Rinse tomatoes, pat dry, cut off tops and scoop out flesh with a teaspoon. Grease an oven-proof dish with olive oil and put in the tomatoes, hollowed-side up. Season with salt and pepper. Place scooped tomato flesh in a bowl. Chop the mozzarella and add to the bowl. Season with salt and pepper. Rinse basil, chop and mix with the sour cream. Preheat oven to 220°C (approximately 425°F). Fill the tomatoes with the cheese mixture and bake 15 minutes. Garnish with remaining basil leaves.
Scrub the potatoes and cut into quarters. Peel carrots and salsify and cut into bite-sized pieces. Cook the potatoes, carrots and salsify in boiling salted water for about 12 minutes, remove, drain well and fry in butter until cooked through. Season with salt and pepper.
Trim beans and in blanch in plenty of salted water about 10 minutes. Rinse in cold water, drain and sauté briefly in a pan in hot butter. Season with salt and pepper. Serve the vegetables with the prime rib.
