Photo: Mike Kenneally
Janet McCracken's Rib Roast with Tapenade
16 ingredients
Makes 8 to 10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1350
Calories
100g
Protein
56g
Fat
101g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Anchovy | 100g | 210 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup brine-cured pitted black olives (such as Kalamata)
- 1 cup brine-cured pitted green olives (such as Picholine)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh thyme
- 2 tablespoons drained capers
- 1 tablespoon chopped fresh rosemary
- 3 garlic cloves, chopped
- 1 anchovy fillet packed in oil, drained
- 1 four-bone standing beef rib-eye roast (about 11 pounds), chine bone removed, fat trimmed to 1/4"-1/2" thick
- 1 1/2 tablespoons kosher salt plus more
- Freshly ground black pepper
- 1 cup dry red wine (such as Merlot)
- 2 cups reduced-sodium chicken or beef broth
- 2 sprigs thyme
- 2 tablespoons (1/4 stick) unsalted butter, room temperature, divided
- 1 tablespoon all-purpose flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes