|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 21 - 30 of 40 for 17 pound rib roast
Place beef in ... ends of the ribs. Do not ... muscle of the roast. Thermometer should ... 28 minutes per pound. Medium: 160 ... Serve sliced hot or cold.
2 strips of ... containing about 20 ribs, 6 to 8 pounds (for easy carving, have backbone removed). Season roast with salt and ... sliced canned water chestnuts.
For any 8 pound rib roast. Wash meat ... skin, trimmings and boil for about 2 hours with onions, garlic, carrots, bay leaf and water to cover. Serves 6.
Place meat in ... salt and pepper. Roast at 325 degrees rare 25 minutes per pound, medium 30 ... medium, 170 degrees well. Pour off some grease to make gravy.
Preheat oven to ... Make slits in roast and insert slices ... additional seasoning, if needed for au jus. Total cooking time, 2 hours. Roast will be medium.
Preheat oven to ... fat side up. Roast at 550°F at 5 minutes per pound for RARE, or ... tender and juicy roast, try this recipe - you won't be disappointed!
If using (bone-in) ribs, boil rapidly ... foil. You can sub the applesauce for 1 cup honey or maple syrup. For a kick you can add 1/2 cup mustard. . (Rollie)
Mix together oil, ... in center of roast; secure with ... degree oven for 17 minutes per pound (about 2 hours ... Savory Pilaf into center. Yields 8 servings.
Let roast stand at room ... 30 minutes per pound before baking. Season ... Place the roast, ribs down, uncovered, in ... in closed oven for up to 3 hours.
Place all together ... over bones and ribs. Roast, uncovered, in ... cabbage, 2 (1 pound) cans tomatoes, ... Serve with a dollop of sour cream, if desired.
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