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USDA Choice Beef Rib Roast Bone In - Weight Between 9-11 Lb
USDA choice.
| Nutrition Facts | ||
| ||
| Amount per serving Calories199 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 10g daily value 0 percentincludes Saturated Fat of 4g daily value0percent, includes Trans Fat of 0g daily value0percent, includes Polyunsaturated Fat of 0g daily value0percent, includes Monounsaturated Fat of 0g daily value0percent, | ||
| Cholesterol 70mg daily value0percent, | ||
| Sodium 50mg daily value0percent, | ||
| Total Carbohydrate of 0g daily value 0 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 0g daily value0percent, includes 0g of Added Sugars and daily value of 0percent | ||
| Protein 23g daily value0percent, | ||
| Calcium 0mg Daily Value 0% | ||
| Iron 0mg Daily Value 0% | ||
| Potassium 0mg Daily Value 0% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
To enjoy the optimum flavor and tenderness, use your favorite cooking method to prepare this hand trimmed cut to an internal temperature of at least 145 F (medium rare) but no greater than 160 F for medium doneness. Beef Oven Roast Bone-In 4 to 6 lb, oven roast at 325 F. Med Rare: 1-3/4 to 2-1/4 hr. Med: 2-1/4 to 2-3/4 hour. Large roasts add 1/2 hr to cooking heat oven to 325 F. Place roast (from refrigerator), fat side up, on rack in shallow roasting pan. Season with salt. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
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