small bowl.
Place roast on a rack in a
Preheat oven to 425\u00b0F. In a bowl, combine mustard, garlic and thyme. Season.
Place rib roast on a rack set in a roasting pan. Coat with garlic-herb mixture and roast for 30 mins. Reduce heat to 350\u00b0F and roast for 1 hour 15 mins, or until a thermometer inserted in the thickest part reads 140\u00b0F. Transfer to a serving platter, tent with aluminum foil and let rest for 15 mins before serving garnished with orange slices, fresh currants and fresh parsley.
rlic as desired).
Cover roast, and refrigerate overnight.
.
For the rib roast:
Sprinkle the roast with salt and
ide.
For the Roast:
Season the rib roast generously with salt
RIB ROAST:
Preheat oven to 325\
50\u00b0F.
Pat the rib roast dry with a paper towel
Preheat grill.
Generously rub rib roast with salt and pepper.
245 degrees C).
Brush rib roast lightly with olive oil. Rub
Preheat oven to 500\u00b0.
Rub roast well with black pepper.
Let stand 5 minutes.
Then sprinkle with Worcestershire sauce and rub in well.
Place a 2 inch layer of salt in pan and sprinkle lightly with cold water.
Place roast in pan.
Pyramid salt on roast until covered with thick layer of salt.
Sprinkle with cold water so that salt will stick.
Cook 12 minutes per pound.
When done, remove and let cool 20 minutes.
Break salt crust from roast with hammer.
Slice and serve with vegetables.
Select a boned and rolled rib roast or a boneless rib eye roast.
Sprinkle with salt (garlic flavored optional) and cracked pepper.
Place fat side up on rack in shallow roasting pan. Insert meat thermometer into center of roast.
Do not add water. Roast uncovered in a slow oven (325\u00b0) to desired doneness.
Allow 30 to 32 minutes per pound for rare beef.
Allow 34 to 37 minutes per pound for medium; and 39 to 42 minutes per pound for well done.
owl.
Rub surface of rib roast thouroughly with coriander mixture.
Preheat oven to 325\u00b0.
Mix together flour, mustard and all other dry seasonings.
Pour Worcestershire sauce over roast and rub all over, then roll roast all around in flour mixture until well coated.
Place in oven pan.
Pour water and wine around roast.
Use meat thermometer to cook to desired doneness.
Keep roast covered until the last 30 minutes of cooking; baste with juices during the last 30 minutes.
ngredients.
Rub the pork rib on all sides with dry
>Brush exposed ends of roast with vegetable oil.
Pat optional ingredients into meat.
Place roast, fat side up, in baking pan.
Add water.
Bake at 375\u00b0 for 1 hour.
Do not open oven door.
You can do this in the morning.
Then, before serving, cook at 375\u00b0 for 30 minutes rare, 45 minutes for medium or 1 hour for well done.
Cook uncovered.
Serves 6.
Clean garlic clove; cut in half.
Spear roast with pockets, different depths.
Place 1 piece garlic in each.
Rub roast with oil.
Combine seasonings and rub to coat.
Place on rotisserie; cook 18 minutes per pound.
For medium, 160\u00b0; rare, 140\u00b0 and for well, 170\u00b0.
nead to combine. Add beef rib roast to bag. Close bag with
1. Let the roast rest at room temperature for
ne hour.
Also let rib roast stand at room temperature for