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Results 51 - 60 of 235 for large end rib roast
51. HERBED RIB ROAST
Cut 15 slits in the roast; insert garlic. Combine salt, ... uncovered at 325°F for 2 to 2 1/2 hours or until meat reaches the desired doneness.
Trim excess fat from meat. ... of palm. Place roast in large plastic bag. Combine tomato paste, ... mixed with 1/4 cup cold water. Serves 8 to 10.
In a small bowl, combine ... rub over the roast. Place in a large resealable plastic bag; seal and ... minutes before slicing. Yield 8-10 servings.
Preheat oven to 375°F. Combine ... of meat. Place roast in a shallow roasting pan. ... heat until well mixed and bubbly. Serve with roast.
Combine 1/2 teaspoon fine herbs and pepper. Moisten roast with water and rub the ... cup water. Bring this to boil and strain. Serve with beef.
Clean garlic clove; cut in half. Spear roast with pockets, different depths. Place ... medium, 160°F; rare, 140°F and for well, 170°F.
Rub roast with flour, salt and pepper. ... to oven for one half hour. This will produce a nice combination of rare, medium and well cooked meat.
Brown meat on all sides. ... Put meat in large casserole. Pour mixture on top, ... degrees for 3 hours. Noodles or rice good served with this dish.
It used to be the ... Pudding and the Roast Beef in the same pan. ... brown. (Do NOT open the oven door while it is cooking.) Serve immediately.
60. PRIME RIB ROAST
Let roast stand until room temperature. Bake ... Heat until serving temperature. Plan 1/2 pound per person all slices will be same shade of pink.
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