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$3.97 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 45% 
If you want to add more dairy free recipes to your recipe box, Herb and Salt Crusted Standing Rib Roast might be a recipe you should try. This recipe serves 4 and costs $3.97 per serving. One portion of this dish contains approximately 11g of protein, 3g of fat, and a total of 326 calories. From preparation to the plate, this recipe takes approximately approximately 45 minutes. This recipe from Foodista requires bone standing beef roast, egg white, pepper, and flat-leaf parsley. It will be a hit at your valentin day event. 1 person were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is solid. Users who liked this recipe also liked Herb-and-salt-crusted Standing Rib Roast With Morel Sauce, Herb-Crusted Standing Rib Roast, and Grill-Roasted Herb-Crusted Standing Rib Roast.
Prime Rib works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Raymond R Collection Merlot. It has 4.1 out of 5 stars and a bottle costs about 10 dollars.
The Merlot fills the mouth with smooth cherry, raspberry and plum flavors along with hints of earth and spice in the toasty vanilla finish. Full-bodied, yet approachable, with a good balance of acid and tannins. Pair with anything from grilled salmon, pork tenderloin, barbequed chicken and ribs to Thai red curry or Moroccan tagine.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.
Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.
Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.
If you have a recipe that calls for bones and you don't have any, you can usually get them for cheap (or even for free) from a butcher.
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dairy-free
