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Prime Rib with Roasted Winter Vegetables
RecipeBeef Cuts
Prime Rib with Roasted Winter Vegetables
Prime Rib:  
Beef Rib, Roast Ready36 lbs.
Salt and pepperAs needed
Roasted Winter Vegetables:  
Leeks, cut in half lengthwise and cut into 4-inch lengths3 lbs.
Garnet yams, peeled and cut into 1/2-inch rounds3 lbs.
Small parsnips, peeled and cut in half lengthwise3 lbs.
Olive oil3/4 Cups
Thyme, fresh sprigs36 Each
Salt and pepperAs needed
Horseradish Cream:  
Heavy cream10-1/2 Cups
Sour cream3 Cups
Fresh grated horseradish3/4 Cup
Salt and white pepperAs needed

To make Prime Rib: Season beef with salt and pepper. In 450° oven, roast to 120°F internal temperature. 

Yield: 24 servings

Beef au jus6 Cups
Fresh chives, chopped1/4 Cup
WatercressAs needed
Celery leavesAs needed

Nutrition information per serving: 1236 calories; 75 g fat(38 g saturated fat; 26 g monounsaturated fat); 441 mg cholesterol; 554 mg sodium; 35 g carbohydrate; 4.8 g fiber; 100 g protein; 39.2 mg niacin; 2.3 mg vitamin B6; 5.6 mg vitamin B12; 8.1 mg iron; 112.1 mg selenium; 18.2 mg zinc; 404.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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