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Print this Recipe    Prime Rib 13

Standing Rib Roast

Allow 1/2 LB meat and bone per person (don't buy less than 3 rib
roast). Wipe roast with a damp cloth, rub a little oil and pepper
well into the meat. Place roast in an open roasting pan fat side
up (the bones act as a rack). Roast uncovered, in a slow oven,
300F for 18-20min per pound if you like it rare, 22-25min for
medium, and 27-30min for well done. Baste occasionally. When
roast is done to your liking, remove immediately to a warm platter
and keep in a warm place while you make gravy. Be careful no to
pierce the roast as you lift it. Serve garnished with spiced crab
apples and parsley.


Pour off all but 3 TB. of the fat from roasting pan. (You'll use
the rest for making Yorkshire Pudding). Stir 3 TB. flour into the
roasting pan. (There won't be much meat juice from this method of
roasting.) Gradually stir in 3 cup of beef consumme (or 3 cups
boiling water and 4 bouillon cubes). Cook and stir continuously
until mixture thickens and becomes glossy. Season to taste with
salt and pepper.

Yorkshire Pudding

1 1/4 cups milk
1/4 cup cold water
1 cup all purpose flour, sifted before measuring
1 tsp. salt
4 slightly beaten eggs
beef drippings

Mix together milk and water. Sift and measure flour. Add salt
and sift again into a bowl. Add eggs and about 1/2 cup of the milk
and water mixture. Beat vigorously until very smooth. Now add
another 1/2 cup milk/water mixture a little at a time, and continue
beating at high speed until bubbles appear on the surface.

Set aside in a cool place for 1/2 hour. (Do not refrigerate).

Add remaining milk/water mixture and beat again 1-2 minutes.

Put 1/2 teaspoon melted beef fat into each of 24 muffin tins. Heat
tins in a 500F oven for a minute or two until fat is very hot.
Put 1/4 C of the batter in each muffin pan. Bake in 500F oven for
8 minutes. Reduce temperature to 400 and bake additional 8-10
minutes. Each pudding should be well browned and crisp.

NOTE: Do not open oven door during initial baking period.


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