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A simple dry rub is enough to turn roast beef into a real crowd pleaser. The slightly spicy meat is scrumptious the first and second time around, piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania
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Nutritional Facts 5 ounces cooked beef equals 294 calories, 16 g fat (4 g saturated fat), 91 mg cholesterol, 324 mg sodium, 5 g carbohydrate, 1 g fiber, 32 g protein.
Originally published as Santa Maria Roast Beef in Country Woman February/March 2009, p19
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Dec. 22, 2011 by daysoff
Every year we buy 2 rib eye roasts for a family get together. I have tried many rubs over many years. Finally; this this is the best. I followed the directions for prime rib cooking. If you like a slightly Southwest flavor then this is without a doubt the recipe to use, it will become a doover in my recipe box.Daysoff
Every year we buy 2 rib eye roasts for a family get together. I have tried many rubs over many years. Finally; this this is the best. I followed the directions for prime rib cooking. If you like a slightly Southwest flavor then this is without a doubt the recipe to use, it will become a doover in my recipe box.
Daysoff
Reviewed on May. 30, 2011 by DeeDeeDi
This was a delicious Tri-tip recipe. My family loved the this recipe and we will BBQ our Tri-tip this way from now on.
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