Standing Rib Roast with Roast Vegetables - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Cooking a rib roast is at once simple and confusing. The meat itself is so flavorful, it doesn't need much seasoning—just a little salt and pepper, and its own natural juices. This much is simple. The hard part is getting the oven temperature and timing r
Ingredients
- 1 beef standing rib roast
- 1/4 c. olive oil
- 2 tsp. cracked black pepper
- 1 lb. potatoes
- 1 lb. pumpkin
- 1 lb. sweet potato
- 1/2 c. brandy
- 1 1/2 c. beef stock
- 1 tbsp. cornstarch
- 1/4 c. water
- 1 tbsp. finely chopped fresh chives
Instructions
- Preheat oven to 400 degrees F/350 degrees F fan-forced.
- Using a simple knot, tie kitchen string between each rib bone to ensure the outer layers of meat do not pull away from the rib-eye during roasting. Brush beef with 1 tablespoon of the oil; sprinkle with pepper. Heat 1 tablespoon of the oil in large shallow flameproof roasting pan; cook beef, uncovered, over high heat until browned all over. Roast, uncovered, in oven about 45 minutes or until cooked as desired.
- Meanwhile, heat remaining oil in another large flameproof roasting pan; cook potatoes, stirring, over high heat until browned lightly. Add pumpkin and sweet potato, place pan in oven with beef; roast, uncovered, about 35 minutes or until vegetables are browned.
- Place beef on vegetables, cover; return to oven to keep warm. Drain juices from beef pan into medium saucepan, add brandy; bring to a boil. Add stock and blended corn starch and water; cook, stirring, until sauce boils and thickens slightly. Stir in chives; pour into medium heatproof pitcher.
- Serve beef and vegetables with sauce.
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