BEEF RIB ROAST
By Gloria Pitzer, as seen in… Eating Out at Home (National Home News, St. Clair, MI; September 1978, p. 22).
Any size roast… Have butcher cut loose chine bones and ribs from meat. Then have him [or her] tie it all back into place with heavy twine.
INGREDIENTS:
8-10 pounds small end rib [of beef], at room temperature
INSTRUCTIONS:
Preheat oven to 325°F. For 10-lb [roast], allow 3½ hours [baking time] uncovered on rack over [drip] pan. Remove from oven and then cover lightly with foil to let it rest about 45 minutes, before carving to serve.
MICRO-ROAST STANDING RIB: [Use] full power, at 6 minutes per pound for medium rare. But you must turn roast [over] halfway through roasting time. I put mine under oven broiler, to brown it during last 15 minutes before serving.
See also…
