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1 Rib Roast (about 6 pounds /
2.75 kg)
2 teas. / 10 mL Watkins Garlic Salt
3/4 teas. / 4 mL Watkins Black Pepper
Place meat, fat side up, on a rack in a shallow pan. Sprinkle meat with garlic salt and black pepper. Make small incision through the fat covering and insert meat thermometer into center of fleshiest part. (Be sure bulb does not touch bone or fat of meat.) Roast, uncovered, in 325ºF / 165ºC oven until meat thermometer reaches 140ºF / 60ºC for rare (2-1/4 hours), 160ºF / 70ºC for medium (2-3/4 hours), or 170ºF/75ºC. for well-done (3-1/2 hours).* Remove from oven and cover with foil; allow to stand 15 to 20 minutes before carving. Serve with defatted pan juices or au jus (recipe on Web site). Makes 8 servings.
Note from Kitchen: Meat continues to cook briefly after removal from the oven; therefore, if roast is to stand for a time, it should be removed from the oven when thermometer registers 5º to 10º lower than desired doneness.
Nutritional Information
Per Serving:
Calories 680, Protein 77g, Carbohydrates 0g, Sodium 560mg, Fat
39g, Saturated Fat 16g, Cholesterol 230mg, Dietary Fiber 0g
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© Copyright 1999 The Rising Stars Team
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