|Standing rib roast/Rolled rib roast||4 Pound|
Wipe meat and weigh, calculate cooking time or insert a meat thermometer into centre of flesh (do not allow tip to touch bone or fat).
Rub fat surface with salt and pepper.
Place meat on a rack in a roasting pan, fat side up, unless the joint forms a natural rack, such as a standing rib roast.
Place beef in a moderately slow oven and cook for about 30 minutes per pound or to the desired degree according to the meat thermometer reading.
Remove roast beef to a hot carving platter and leave to stand in warm place for 15-30 minutes before carving.
This standing period makes it easier to carve the meat.
Calories 734 Calories from Fat 425
% Daily Value*
Total Fat 47 g72.5%
Saturated Fat 18.6 g93%
Trans Fat 0 g
Cholesterol 337.6 mg112.5%
Sodium 371.5 mg15.5%
Total Carbohydrates 0.02 g0.01%
Dietary Fiber 0.01 g0.02%
Sugars 0 g
Protein 72 g144.9%
Vitamin A Vitamin C
Calcium 3.3% Iron 16.3%
*Based on a 2000 Calorie diet