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.