Recipe - Standing Beef Rib Roast

2 tablespoon Green Pepper Corns
2 tablespoon White Pepper Corns
2 tablespoon Black Pepper Corns
2 tablespoon Dried Sage
1 tablespoon Salt

PAN GRAVY
One half cup Dry red wine
2 tablespoon Flour
2 cup Beef stock

Preheat oven to 450F.

Grind the above mentioned pepper corns, mix with sage and salt. Rub this
into the outside surface of the meat thouroughly. If you run out of the
spice mixture, make more and keep at it until the whole thing is covered.

Put into oven in a roasting pan on a rack for 20 minutes, reduce heat to
325 and cook for x time along the following guidelines:

: Condition Time Temp
: when finished per lb. on thermometer
: rare 1517 140
: medium 1922 160

I do not subscribe to ruining perfectly good meat so no guidelines for
anything above medium. If you're into rubber bands and burnt offerings
you're on your own.

Once the meat is done to your liking remove from oven and let stand for
1520 minutes before carving. Good time to make gravy.

Pan Gravy: Deglaze the pan with the red wine, using a wooden spatula to
scrape up the bits stuck to the pan. Add the flour mixing well with the
juices and fat until a roux is formed. Remove to a saucepan and add the
beef stock, bring to a boil and let simmer until thickened.

Posted to FOODWINE Digest 28 Nov 96

From: "Peter L. Berghold" peterb@SUPERLINK.NET

Date: Fri, 29 Nov 1996 16:23:05 0500