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Add a photoServings: 12
Ingredients
- 3/4 teaspoon fine herbs, crushed
- 1/2 teaspoon lemon pepper
- 1 (4 to 4 1/2 lb.) beef rib-eye roast
- 1 teaspoon instant beef bouillon granules
Directions
- Combine 1/2 tsp. fine herbs and pepper. Moisten roast with water and rub the herb mix onto the roast. Place roast, fat side up on rack in roasting pan. Insert meat thermometer in thickest portion. Don't add in water or possibly cover.
- Roast at 325 degrees till thermometer registers 140 degrees for rare or possibly 160 degrees for medium or possibly 170 degrees for well done. Meanwhile, prepare au jus by mixing juices in pan (drain fat off) with bouillon granules and remaining fine herbs and 2/3 c. water. Bring this to boil and strain. Serve with beef.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 333 | |
| Calories from Fat 221 | 66% |
| Total Fat 24.49g | 31% |
| Saturated Fat 9.92g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 85mg | 4% |
| Potassium 434mg | 12% |
| Total Carbs 0.06g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 26.42g | 42% |
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