1 (4 lb.) rolled rib roast
1 1/2 pkgs. pie crust mix
6 tbsp. milk
1 egg, slightly beaten

Place roast in a shallow pan, flat side up. Season with salt and pepper. Insert meat thermometer in center of meat. Roast in 300 degree oven, allowing 30 minutes per pound for rare, or about 2 hours. Add about 15 minutes for medium and 30 minutes for well done, using markings on thermometer to check degree of doneness. Remove from oven and cool enough to handle. prepare pastry according to package directions, using milk in place of water. Roll to 1/8 inch thickness; fit around roast. Sprinkle edges with water and press to seal. Place in flat baking sheet, seam side down. Brush with beaten egg. Decorate top of pastry with remaining pieces of pastry, if desired. Bake in 425 degree oven 20 to 25 minutes or until pastry is golden and flaky. Serves 8-10.