Standing Rib Roast
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 213. Vision transcription from the scanned page; needs review.
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Ingredients
- 4- to 6-pound beef rib roast
- Oven-Browned Potatoes,
- Yorkshire Pudding,
- or Beef au Jus
Instructions
- Place meat, fat side up, in a 15 1/2x10 1/2x2-inch roasting pan. Insert a meat thermometer.
- Roast in 325° oven for 1 3/4 to 3 hours for rare (140°), 2 1/2 to 3 3/4 hours for medium (160°), or 2 3/4 to 4 hours for well-done (170°).
- Prepare Oven-Browned Potatoes, Yorkshire Pudding, or Beef au Jus.
- Remove meat from pan. Cover with foil and let stand 15 minutes before carving.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Beef Prime Rib Dinner.jpg" by Michael J. Bennett; license: CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0); source: https://commons.wikimedia.org/wiki/File:Beef_Prime_Rib_Dinner.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.