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Standing Rib Roast for 2

1 or 2 ribs standing rib roast, about 2 pounds
1 tablespoon butter
1 clove garlic, crushed
1/2 teaspoon pepper
1/2 teaspoon salt
2 baking potatoes
Vegetable oil

You'll need to ask the butcher to cut you a 1- or 2-rib standing
rib roast; don't let the butcher break the bone. Combine butter,
garlic, pepper and salt rub meat with the mixture, wrap well and
freeze until solid (this can be done ahead of time.

Slip roast into oven about 1 1/2 hours before you plan to eat.)
Heat oven to 400. Remove meat from freezer and unwrap, being
careful not to remove butter mixture Stand it on baking sheet (use
piece of crumbled foil on either end of bone to keep rib upright.)
Scrub potatoes, rub lightly with oil and place on pan with meat.

Roast about 1 1/4-hours for rare (140) 1 1/2 -hours for medium-rare
(160) or 1 3/4-hours for well-done (170). To be sure, use meat
thermometer inserted in center of meat, not touching bone. Remove
from oven and let stand about 5 minutes to carve.

Cut entire roast into 2 slabs To make 4 to 6 servings use 2-or
3-rib cut and 4 or 6 potatoes. Use same amounts of seasonings and
bake at same temperature.


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