Rolled Ribs Of Beef
|Rolled rib roast of beef||6 Pound|
|Garlic||2 Clove (10 gm)|
|Prepared horseradish||1⁄4 Cup (4 tbs)|
|Dijon type prepared mustard||1 Tablespoon|
Have butcher give you roast boned but untied if possible.
Cut strings and unroll roast if you have bought one already tied.
Combine garlic, horseradish, onion and mustard and spread on inside of roast.
Roll it up and tie it securely.
Heat oven to 325 degrees.
Put roast on rack in roasting pan, fat side up.
Insert meat thermometer if you have one.
Roast as follows: Internal Temp/Time per lb.
Rare 130 to 140Â° 27 to 32 min.
Medium 160Â° 31 to 36 min.
Well done 170Â° 38 to 43 min.
Sprinkle outside with salt and pepper part way through cooking.
Note: It is a good idea to remove the roast from the oven when thermometer registers a few degrees below desired temperature.
It should stand about 20 minutes before carving and it will go on cooking during this time.