Recipe - Roast Rib Of Beef (Bf Bnl

65 pound BEEF RIBS FZ
2 tablespoon PEPPER BLACK 1 LB CN

PAN: 18 BY 24 INCH ROASTING PAN TEMPERATURE: 300 F. OVEN
:

1. USE BONELESS RIBEYE ROLLS. RUB EACH ROAST WITH PEPPER.

2. PLACE ROASTS IN ROASTING PAN. DO NOT ADD WATER. DO NOT COVER. INSERT
MEAT THERMOMETER IN CENTER OF ROASTS; DO NOT TOUCH BONE WITH THERMOMETER.

3. ROAST ABOUT 2 TO 3 HOURS.

4. LET ROAST STAND ABOUT 20 MINUTES BEFORE SLICING.
:

NOTE: 1. IN STEP 1, RACKS MAY BE USED.

NOTE: 2. REMOVE ROASTS FROM OVEN WHEN MEAT THERMOMETER REGISTERS 140 F.
RARE; 160 F. MEDIUM; AND 170 F. WELL DONE.

Recipe Number: L00403

SERVING SIZE: 6 OZ

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.