Cut meat from bone; do not cut completely.
Press 1 clove garlic and spread between bone and meat.
Sprinkle with pepper seasoning.
Close meat; tie rib roast closed with butcher string. Sprinkle pepper and salt on outside of roast.
Sear the ends of roast in a hot pan.
Roast with bone up at 350\u00b0, approximately 20 minutes per pound.
Use meat thermometer until done.
ut the chine bone in between each rib of the pork roast to make
Mix first 7 ingredients.
Mix mustard, onion and garlic in another bowl.
Rub mustard mixture onto meat.
Sprinkle with spice mixture.
Cover and refrigerate overnight.
Allow meat to stand 2 hours at room temperature.
Roast at 350\u00b0 for about 45 minutes for medium.
Let stand 10 minutes before slicing.
(4-5 lb) bone-in pork roast with salt and pepper. Use
l sides of beef. In shallow roasting pan, stand roast, fat side up
epper in a small bowl.
Place roast on a rack in a
.
For the rib roast:
Sprinkle the roast with salt and
e roast rib side down. Cut pockets in the roast, cutting
In a small bowl, mix garlic and beef base. On the roast, rub some
Place Reynolds(R) Oven Bag in roasting pan at least 2
rlic as desired).
Cover roast, and refrigerate overnight.
side.
For the Roast:
Season the rib roast generously with salt
ne hour.
Also let rib roast stand at room temperature for
50\u00b0F.
Pat the rib roast dry with a paper towel
ogether in a small bowl. Pat garlic mixture over entire roast. Make
ngredients.
Rub the pork rib on all sides with dry
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.
Let roast come to room temperature, rub roast with seasonings.
Place roast, bone side down, in shallow roasting pan, but do not cover.
Add a small amount of water to pan.
Insert meat thermometer, not touching any bone.
Sear roast at 500\u00b0F for 15 minutes.
DO NOT OPEN THE OVEN DOOR!
Turn temperature down to 350\u00b0F.
Cook approximately 20 minutes per pound.
Rare-140-150\u00b0F.
Medium 150-160\u00b0F.
Well 170-180\u00b0F.
Allow roast to sit for 15 minutes after removing from the oven, then slice.
ash and pat dry the roast. Sprinkle salt and pepper over
alt in a small bowl.
Rub surface of rib roast thouroughly with