Roast Beef Recipe
Ingredients
| Mace | 4 Teaspoon | |
| Pepper | 1 1⁄2 Teaspoon | |
| Salt | 2 1⁄2 Teaspoon | |
| Garlic | 1 1⁄2 Clove (7.5 gm), minced | |
| Beef rib roast | 8 Pound | |
| Vinegar | 3⁄4 Cup (12 tbs) | |
| Onions | 4 , chopped | |
| Tomatoes | 5 Large, chopped | |
| Green peppers | 3 , chopped | |
| Water | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 860 Calories from Fat 382
% Daily Value*
Total Fat 42 g65.2%
Saturated Fat 16.8 g83.9%
Trans Fat 0 g
Cholesterol 294 mg98%
Sodium 766.1 mg31.9%
Total Carbohydrates 12 g4%
Dietary Fiber 3.2 g12.9%
Sugars 5.8 g
Protein 102 g203.8%
Vitamin A 18.8% Vitamin C 87.4%
Calcium 6.3% Iron 61.4%
*Based on a 2000 Calorie diet
Directions
Sprinkle vinegar over meat, refrigerate for 6 hours.
Drain, reserving marinade.
Roast meat, uncovered at 325° for 3 1/2 hours, or until meat thermometer registers 160°.
Combine vegetables and water.
Pour over meat for the last hour of cooking time
Chef
