SAMPLE RECIPES

Beef Rib Eye Roast With Fresh Citrus Salad
Time: Preparation time: 5 minutes Cooking time: 1 hour 15 minutes to 2 hours 15 minutes
Ingredients: 4 to 6-beef rib eye roast 2 teaspoons grated orange peel 2 cloves garlic, crushed 1 teaspoon each salt, cracked black pepper and dried thyme leaves, crushed Fresh Citrus Salad*
Procedure: Combine orange peel, garlic, salt, pepper and thyme; rub evenly over surface of beef rib eye roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching bone or fat. Do not add water. Do not cover. Roast in 350°F (moderate) oven to desired degree of doneness. Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound for medium. Meanwhile prepare Fresh Citrus Salad. Remove roast when meat thermometer registers 135°F for rare; 155°F for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Roast will continue to rise approximately 5°F in temperature to reach 140°F for rare; 160°F for medium. Trim excess fat from roast before carving. Serve roast with Fresh Citrus Salad.
Notes: Note: A beef rib eye roast will yield three 3-ounce cooked, trimmed servings per pound.
Nutrient Data: Nutrient data per 3-ounce cooked, trimmed serving of beef rib eye roast: 203 calories; 23 g protein; 12 g fat; .5 g carbohydrate; 2 mg iron (12% U.S. RDA); 248 mg sodium; 68 mg cholesterol.

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