Place pork roast in roasting pan, resting on
lace in roasting pan. Place crown roast, bone ends up, on foil
n a small saucepan, bring beef broth, vinaigrette and garlic to
Preheat oven to 425\u00b0F. Combine salad dressing, 1 tsp lemon zest, 2 tbsp lemon juice, rosemary, garlic and mustard.
Place roast on a baking sheet and brush inside and out with dressing mixture. Roast for 30-35 mins, or until internal temperature is 130\u00b0F. Let rest for 15 mins before carving.
oasting pan.
Stand the crown roast in the prepared roasting pan
*A 5-pound roast is about 10 to 12 chops, serving 6.
Remove the roast from the refrigerator 2 1/
Preheat oven to 500\u00b0.
Place roast in a shallow open pan, fat side up.
Rub in a little flour, salt and pepper.
Put roast in oven and roast 5 minutes per pound for rare, 6 minutes per pound for medium and 7 minutes per pound for well-done.
Time exactly to the minute.
When cooking time has finished, turn off oven.
Do not open oven door at any time!!
Allow roast to remain in oven for 2 hours and, again, do not open oven door!!
o marinade, using only enough of flour/water mixture to thicken
hape of roast, place a small ovenproof bowl or cup in crown. Insert
nd crumbs.
Cook roast and stuffing:
Put 1
orm a paste.
Place roast in pan and spread paste
Two rack ribs can be substituted for the crown roast. Tie each rack in a circle.
Place bone tips up on rack in open shallow roasting pan, packing stuffing in center.
arinade ingredients and brush over roast.
Marinate for up to
Tie the filet of beef with butcher twine at 1/
Rub a trimmed filet of beef with butter and with pepper to taste.
Roast it in a moderately hot oven (375\u00b0) for 25 to 35 minutes, depending on the size of the filet.
Baste frequently with hot beef stock for the first 15 minutes, then with the juices from the pan for the remaining roasting time, being careful not to let juices burn.
(Medium is 160\u00b0 on meat thermometer.)
Request a butcher to provide you with a peeled and roast-ready tenderloin of beef, silverskin removed.
Cook pot roast of beef using 1 quart of water, large sliced onion, salt and pepper.
Boil slowly on low heat until meat is well done.
Remove meat and cook remaining vegetables in the broth, adding water to cover vegetables.
Boil until all vegetables are well done.
Serves 4 to 6.
igh heat, saute the slices of beef in batches with 2 to
n large pan. Add filet of beef. Brown well on all sides