Standing Rib Roast Of Beef
|Standing rib roast of beef||8 Pound (3 Ribs, 6 To 8 Pound, Have Meat Dealer Saw Across Ribs Near Backbone So It Can Be Removed To Make Carving Easier)|
|Salt||1 1⁄2 Teaspoon|
|Monosodium glutamate||1 Teaspoon|
Place roast, fat side up, in a shallow roasting pan.
Season with a blend of salt, monosodium glu tamate, and pepper.
Insert meat thermometer so tip is slightly beyond center of thickest part of lean; be sure tip does not rest on bone or in fat.
Roast at 300Â° to 325Â°F, allowing 23 to 25 minutes per pound for rare; 27 to 30 minutes per pound for medium; and 32 to 35 minutes per pound for well done meat.
Roast is also done when meat thermometer registers 140Â°F for rare; 160Â°F for medium; and 170Â°F for well done.
Place roast on a warm serving platter.
Meat drippings may be used for Brown Gravy.
For a special treat, serve with Yorkshire Pudding, below.
Serving size: Complete recipe
Calories 8273 Calories from Fat 4571
% Daily Value*
Total Fat 507 g779.5%
Saturated Fat 196.3 g981.6%
Trans Fat 0 g
Cholesterol 3991.1 mg1330.4%
Sodium 7786.8 mg324.4%
Total Carbohydrates 0.06 g0.02%
Dietary Fiber 0.02 g0.08%
Sugars 0 g
Protein 869 g1738.9%
Vitamin A Vitamin C
Calcium 40.1% Iron 195.7%
*Based on a 2000 Calorie diet