ipping pan under where the roast will be. Aim for
small bowl.
Place roast on a rack in a
Preheat grill.
Generously rub rib roast with salt and pepper.
At noon, preheat oven to 375 degrees.
Season roast with salt and pepper.
Put roast in preheated oven, uncovered.
After 1 hour, turn oven off and DO NOT OPEN THE DOOR.
Thirty to Forty minutes before serving, turn oven on again to 375 degrees.
Roast will be medium-rare in center and well done around the edges.
RIB ROAST:
Preheat oven to 325\
Remove prime rib from refrigerator and allow the
1. Let the roast rest at room temperature for
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.
o 450\u00b0F Place the roast in a shallow roasting pan
ash and pat dry the roast. Sprinkle salt and pepper over
easonings. Rub seasonings all over roast several hours in advance.
Any size roast.
Rub with olive oil.<
Mix seasonings.
Rub well into meat.
Place meat in roasting pan with no cover.
Do not add water.
For well done, bake at 200\u00b0 for
6 1/2 hours.
For well done on outside and rare inside, bake at 175\u00b0 for first 3 1/2 hours, then raise to 200\u00b0 for balance of time.
Meat does not shrink.
Leftover roast wrapped in foil and reheated at 200\u00b0 will taste just as good.
Slice thin for sandwiches.
Preheat oven to 500\u00b0 for 15 minutes.
Turn down oven to 375\u00b0. Put in roast 1 hour.
When hour is up, turn oven off.
Leave it off for 2 hours.
Do not open oven door.
This is the secret to this method of roasting.
If you open the door, roast will not turn out correctly.
Stop here for rare roast.
For medium and well down, turn the oven back to 375\u00b0 for 20 to 30 minutes. Enjoy, 20 minutes for medium, 30 minutes for well done.
Put the garlic ,onion, olive oil and , salt in a blender and blend.
Let rib and mix stand for 1 hr at room temperature.
massage the mix slowly into the beef.(massage it like there are a lot of sore spots on the beef) for 20 minutes.
Preheat the oven to 325 F about 160\u00b0C.
place the beef in on a pan and let it stand for 3 hrs to get a Medium well to well done roast.
Season roast with salt and pepper.
Place fat side up in roasting pan.
Insert meat thermometer into thickest part; make sure it does not rest on bone or fat.
Do not add water; do not wrap in foil.
Roast in 325\u00b0 oven for desired doneness.
The meat thermometer will register 140\u00b0 for rare, 160\u00b0 for medium and 170\u00b0 for well done.
Prick holes all over the roast with a 2 pronged fork
ngredients.
Rub the pork rib on all sides with dry
ven to 325\u00b0F Season roast on all sides with salt
50\u00b0F.
Pat the rib roast dry with a paper towel