|Beef rib roast small end boneless||1|
|Mushrooms||1 Pound, sliced|
Place roast, fat-side down, on microwave roasting rack in shallow microproof baking dish.
Sprinkle mushrooms over top and sides of roast.
Insert temperature probe horizontally into thickest part of roast with-out touching fat or bone.
Place in oven.
Plug in probe.
Cover roast lightly with waxed paper.
Cook on HI with temperature probe set at 90Â°F.
at signal, turn roast over, being careful not to remove temperature probe.
Spoon juices and mushrooms over top.
Cover and cook on 70 with temperature probe set at 120Â°F for rare, or 130Â°F for medium.
Let stand 10 minutes.
Internal temperature of roast will rise to approximately 135Â°F during standing time for rare, to 145Â°F for medium.