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Results 41 - 50 of 235 for small end rib roast
Six or eight hours before you want to serve the roast, preheat oven to 375 ... drippings, stir in 1 cup water. Heat to boiling. Serve over meat slices.
42. THYME RIB ROAST
Preheat oven to 475°F. Put roast, rib side down, in center of ... minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
43. RIB ROAST
Rub in salt, pepper, other seasoning to taste. Leave roast at room temperature. Preheat oven to 375 degrees. Put roast, rib side down, in rack in ... 15-20 minutes for medium.
Trim fat from beef, press ... shallow roasting pan. Roast at 350 degrees for 2 ... for flavor. Simmer for 2 minutes. Serve with roast. Serves 6.
Make 20 small incisions all over the fatty side of the roast. Insert a slice of ... pork and serve with the pear-cider sauce. Yield: 10 servings.
In bowl combine chopped ham, ... beaten egg. Unroll roast spread ham mixture over meat. ... Remove strings and carve. Makes 12 to 15 servings.
In small bowl, combine oil, vinegar, parsley, ... and garlic. Place roast in non-metal bowl or plastic ... for well done, cook to 170 degrees.
Preheat oven to 350°F. Combine ... into surface of roast. Place roast on rack ... minutes per pound for rare to medium. Remove roast. Serving Size: 8
In blender or food processor ... over surface of roast. Cover with wax paper ... teaspoon dry mustard and omit salt. (80 mg sodium per serving.)
Trim excess fat from meat. ... 20-25 minutes. Bigger roasts can be cut in half ... wrapped in foil at 300 degrees for 2 hours. Loosen foil and brown.
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