A rib roast is not as tender as tenderloin, however it is very tasty and much cheaper.
2 | carrots, cut into 1,5 cm pieces | 200 g | |
2 | potatoes, cut into 1,5 cm pieces | 400 g | |
1 | fennels, cut into 1,5 cm pieces | 360 g | |
6 cloves | garlic, unpeeled | ||
1/4 cup | olive oil | 65 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 kg | cross rib roast (boneless), trussed | ||
2 tbsp | Dijon mustard | 30 g | |
aluminum foil | |||
1 tsp | honey | 7 g | |
1/2 cup | red wine [optional] | 125 mL | |
2 tsp | whole-grain mustard | 10 g |
Keep the serving plates warm on the stove while you're preparing the dish.
per 1 serving (300 g)
Amount % Daily Value |
Calories 470 |
Fat 20 g 30 % |
Saturated
5 g
26 % |
Cholesterol 100 mg |
Sodium 270 mg 11 % |
Carbohydrate 27 g 9 % |
Fibre 5 g 18 % |
Sugars 4 g |
Net Carbs 22 g |
Protein 45 g |
Vitamin A 55 % |
Vitamin C 28 % |
Calcium 7 % |
Iron 39 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 1 ½ |
Meat and Alternatives | 5 |
Fats | 2 |
Other Foods | 0 |