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Rib Roast And Red Wine Recipe
|Rib roast||4 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Onion||1 Cup (16 tbs)|
|Carrots||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Dry red wine||250 Milliliter|
|Ground pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3587 Calories from Fat 1226
% Daily Value*
Total Fat 137 g211.2%
Saturated Fat 60.3 g301.7%
Trans Fat 0.7 g
Cholesterol 1145.1 mg
Sodium 3111.1 mg129.6%
Total Carbohydrates 82 g27.2%
Dietary Fiber 8.6 g34.4%
Sugars 13.3 g
Protein 404 g807.1%
Vitamin A 300.4% Vitamin C 42.9%
Calcium 58.1% Iron 91.8%
*Based on a 2000 Calorie diet
Mix the flour and paprika and spread on waxed paper.
Roll the meat in the flour mixture to cover completely.
Preheat a browning dish (Corning) or a caque-lon (Panasonic) 7 minutes at HIGH.
Place the but-ter in the hot dish without removing the dish from the oven.
When the butter has melted, which occurs very quickly, place the roast in the dish fat side down.
Microwave 2 minutes at HIGH.
Turn the roast and microwave 2 minutes at HIGH.
Repeat this operation for the other two sides.
Remove roast from the dish.
To the fat remaining in the dish, add the onion, carrots and garlic, stir well and microwave 2 minutes at HIGH.
Place the roast over the mixture, fat side on top.
Microwave the bran-dy 1 minute at HIGH.
Ignite and pour flaming over the roast.
Place the wine and the remaining ingredients in a microwave-safe measuring cup and microwave 40 sec-onds at HIGH.
Pour around the roast.
Micro wave 15 minutes per pound (500 g) at MEDIUM.
Check doneness and, if necessary, add 15 minutes cooking time.
Remove roast from dish.
Stir the juice, crushing the vegetables, and serve as is or cream in a food processor.