It is hard to beat a Rib Roast for a celebration, especially when that celebration is Christmas. Whether it is bone-in, semi-boneless or boneless
you will have a delicious meal to serve your family and it won’t take you all day in the kitchen.
Enjoy your family this Holiday Season.
Rib Roast according to the Betty Crocker Cookbook
Place beef, fat side up, on rack in shallow roasting
pan. The rack keeps the meat out of the drippings.
(With a rib roast, the ribs form a natural rack.) It
Is not necessary to baste.
Do not add water. Do not cover. Roast in 325 degree
oven. It is not necessary to preheat the oven.
Cooking times will vary.
Rib Roast 6 to 8 pounds (Available at your local meat market)
23 to 25 minutes per pound 140 degrees rare
27 to 30 minutes per pound 160 degrees medium
32 to 35 minutes per pound 170 degrees well
Oven Browned Potatoes
About 1 ½ hours before the beef roast is done, clean and boil
desired number of potatoes for 10 minutes. Drain the potatoes.
Cut a slice in the potatoes almost completely through. Place the
potatoes in beef drippings in pan, turning each potato to coat
completely. Continue cooking, turning potatoes once, until
tender and golden brown. Sprinkle with salt and pepper to taste.
Always make sure meat products are handled properly and cooked thoroughly.
Until next time, I hope you enjoy this edition of, “From Our Butcher Block to your table”.
