Rib End Roast - Recipes - Page 6

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Results 51 - 60 of 235 for rib end roast

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51. RIB-EYE ROAST WITH GRAVY

Preheat oven to 375°F. Combine ... of meat. Place roast in a shallow roasting pan. ... heat until well mixed and bubbly. Serve with roast.

52. ROAST PEPPERED RIB-EYE

Trim excess fat from meat. ... of palm. Place roast in large plastic bag. Combine ... cornstarch mixed with 1/4 cup cold water. Serves 8 to 10.

53. 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.

54. POT ROAST OR SHORT RIBS

Brown meat on all sides. Mix other ingredients except garlic. Put meat in large casserole. Pour mixture on top, sprinkle with garlic. Cover ...

55. ROAST PRIME RIB OF BEEF WITH YORKSHIRE PUDDING

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.

56. ROYAL RIB-EYE 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.

57. 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.

58. STANDING RIB ROAST

Clean garlic clove; cut in half. Spear roast with pockets, different depths. Place ... medium, 160°F; rare, 140°F and for well, 170°F.

59. PERFECT PRIME RIB ROAST

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.

60. PERFECT PRIME RIB ROAST

In a small bowl, combine ... rub over the roast. Place in a large ... 170°F). Let stand for 10-15 minutes before slicing. Yield 8-10 servings.

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