Name: Standing Rib Roast
Ingredients: 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.

Standing Rib Roast

Ingredients

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.

Instructions

Gravy 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.