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Elda Benassini

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Recipe of Prime Rib with Pepper
Recipe

Prime Rib with Pepper

2 h 30 min
Complex
25
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The prime rib meat cut is delicious when cooked on a low heat, so be sure to try this prime rib recipe with pepper to everyone's delight.

Ingredients

6 servings
  • 4 kilos of prime rib of 4 kilos, removing excess fat
  • 2 spoonfuls of Dijon mustard
  • 4 spoonfuls of garlic
  • 2 spoonfuls of mixed pepper milled
  • 1/3 of Cup of shallot
  • 3 1/2 cups of beef bouillon
  • 1/3 of Cup of cognac

    Preparation

    Put the oven rack in the center and preheat to 450 F, or 230 Celsius. Put the meat with the fat underneath in a broiler pan. Put salt.
    Stir the mustard and minced garlic and spread it to the meat. Put the 2 tablespoons of pepper on the mustard.
    Bake 15 minutes and lower the heat to 200 F (90 Celsius). Put a meat thermometer in the center and let it record 125 F (50 centigrade). Put an aluminum foil if browned very early and leave 2 hours more or less. Remove from the oven and cover with aluminum foil. Put the juices in a measuring cup and remove the fat.
    Season the echallot and add the beef consommé and the cognac. Boil until reduced to 2 cups. Put a teaspoon of pepper. Serve the prime rib with this sauce.

    TIPS

    Serve with mashed potatoes.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    2677
    kcal
    134%
    Carbohydrates
    32.8
    g
    11%
    Proteins
    187
    g
    375%
    Lipids
    192
    g
    295%
    Fiber
    1.5
    g
    2.9%
    Sugar
    21.5
    g
    24%
    Cholesterol
    559
    mg
    186%
    Esha
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