This triple-tested smoked Rib Roast is the one you want to feed your friends and family.
Preheat oven to 350°F. Place roast, fat-side up, in shallow roasting pan for 30 minutes to 1 hour. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 3 to 5 ounces: 327 Calories; 167.4 Calories from fat; 18.6g Total Fat (6.7 g Saturated Fat; 0.8 g Trans Fat; 1.2 g Polyunsaturated Fat; 9 g Monounsaturated Fat;) 112 mg Cholesterol; 559 mg Sodium; 0.4 g Total Carbohydrate; 0.2 g Dietary Fiber; 40 g Protein; 0 mg Calcium; 3.1 mg Iron; 467 mg Potassium; 0.4 mg Riboflavin; 8.2 mg NE Niacin; 0.8 mg Vitamin B6; 3.3 mcg Vitamin B12; 250 mg Phosphorus; 10 mg Zinc; 49.7 mcg Selenium; 78.3 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.