Rosemary Garlic Beef Rib Roast
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Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 05-30-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 8
This classic rib roast requires little adornment but do try it with our Yorkshire Pudding!
1 tablespoon dried rosemary leaves, crushed
3 garlic cloves, pushed through press
3/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
6 pounds beef rib roast - (to 7), well trimmed
= (small end - 3 to 4 ribs)
Heat oven to 350 degrees.
Combine rosemary, garlic, salt and pepper in a bowl; press evenly into surface of beef.  Arrange roast, fat-side up, in a shallow
roasting pan.  Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not touching bone or resting in fat.
Roast 2 1/2 hours for medium-rare (135 degrees) or 2 3/4 hours for medium (145 degrees).  Let stand 15 minutes before cutting
into slices.
Add 3/4 cup of water to roasting pan.  Place pan over two stovetop burners over medium heat.  Scrape up browned bits with a
wooden spoon; cook 2 to 3 minutes for flavors to blend.  Strain and serve with beef.
This recipe yields 8 servings.
Carbohydrates: 0.5 grams
Protein: 58 grams
Fat: 74.5 grams
Calories: 922
Beef, Main Dish
Per Serving (excluding unknown items): 2 Calories; trace Fat (1.9% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 200mg Sodium.  Exchanges: 0 Vegetable.		   Rueben Casserole
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Low Carb Recipes at http://www.Lowcarbluxury.com
Formatted for MC6: 05-30-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
1 pound sliced deli-style corned beef
4 ounces Swiss cheese - (to 6)
1 can sauerkraut - (16 oz)
4 tablespoons low-carb Thousand Island dressing (see comments)
4 tablespoons sugarfree mayonnaise
1 tablespoon dill relish
= (or Splenda sweetened relish)
In a large casserole dish (or in separate ramekins) sprayed with PAM, layer slices of corned beef (the thin sliced -- not chipped --
works best).  Kind of scrunch them up with an "uneven approach" so it's not a slab of corned beef.
Drain saurkraut of 1/2 its juice and lay atop corned beef (if you like the sweeter variety of kraut, thoroughly rinse off canned/jarred
juice and replace with a bit of cool water -- toss 1/2 teaspoon brown Sugar Twin or Splenda into it before adding to the casserole
dish.)  Top with Swiss cheese layer and bake at 350 degrees for 15 minutes (10 minutes for ramekins) or until cheese is melty but
not liquidy.
While dish is baking, in separate bowl mix Thousand Island Dressing, Mayonnaise, and Relish.
Remove casserole dish from oven, slice in 4 serving-size squares and top with dollops of dressing mixture.
This recipe yields 4 servings; 5 carb grams per serving if using Thousand Island Dressing made by version #1 below.  Otherwise,
adjust carbs accordingly.
Comments:  There are many low-carb "Thousand Island" dressings available now, but you can also make your own in one of two
ways:
1) Mix 5 tablespoons mayonnaise, 1 tablespoon sugarfree ketchup (or 1 teaspoon tomato paste), 2 tablespoons sour cream, 1
teaspoon dill relish, 1/2 teaspoon Splenda or liquid sweetener.  Mix well and keep refrigerated any not used in this recipe.
2) Use a mix of commercial Thousand Island Dressing (the least "Orange-y" variety you can find), sour cream, and mayonnaise.
Beef, Main Dish
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg
Sodium.  Exchanges: .


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