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Ingredients
- 3 lb beef rib eye roast - (to 4), well trimmed
- Â Â (small end)
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 bn watercress cleaned, stemmed
- Â Â (or possibly arugula leaves)
Directions
- Heat oven to 350 degrees. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer in thickest part. Roast 1 1/2 hrs for medium-rare (135 degrees on thermometer), 1 3/4 to 2 hrs for medium (150 degrees ). Remove from oven; let roast rest for 15 min (to allow juices to redistribute. Temperature of roast will rise an additional 10 degrees).
- Add in 1/2 c. water to roasting pan, and scrape up dry-on bits with a wooden spoon; strain. Serve this beef jus alongside the sliced beef. Garnish with watercress.
- This recipe yields 4 servings.
- Description: "A simple recipe, your essential piece of equipment here is a reliable meat thermometer."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 701 | |
| Calories from Fat 463 | 66% |
| Total Fat 51.34g | 64% |
| Saturated Fat 20.69g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 755mg | 31% |
| Potassium 918mg | 26% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 55.94g | 90% |
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