Recipe - Rolled Rib Roast

3 pound Rolled rib roast
Garlic cloves, peeled (opt)
Pepper (optional)
Salt (optional)

1. Invert a heatresistant, nonmetallic saucer or small casserole cover in
the bottom of a shallow, nonmetallic baking dish. (The saucer keeps the
meat out of the fat as it cooks.) 2. Place roast fatsidedown on the
saucer. 3. Rub meat with garlic and pepper if desired. 4. Heat, uncovered,
for half of the cooking time given in the chart below. 5. Drain pan juices
and reserve if gravy is to be made. Turn meat over, cover loosely with wax
paper or paper toweling and heat for remainder of the cooking time. 6. Let
roast stand covered in aluminum foil 15 to 30 minutes or until appropriate
internal temperature is reached. DO NOT PLACE THERMOMETER OR ALUMINUM FOIL
IN THE MICROWAVE OVEN. 7. If necessary, return roast to Microwave Oven for
a few minutes until desired internal temperature is reached. 8. Salt meat
after cooking, if desired. Rare: 5 minutes per pound Medium: 6 minutes per
pound Well done: 7 minutes per pound

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini