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Results 51 - 60 of 235 for small end rib roast
Brown meat on all sides. Mix other ingredients except garlic. Put meat in large casserole. Pour mixture on top, sprinkle with garlic. Cover ...
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.
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.
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.
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.
Preheat oven to 375°F. Combine ... thyme in a small bowl. Press evenly onto surface of meat. Place roast in a shallow roasting pan. ... bubbly. Serve with 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.
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.
59. 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.
In a small bowl, combine the first four ... rub over the roast. Place in a large ... stand for 10-15 minutes before slicing. Yield 8-10 servings.
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