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Standing Prime Rib Roast

  Moisten the roast with water so the seasoning will stick. Sprinkle with the salt and pepper and place in a roasting pan. Add the water and tent loosely with foil. bake in a preheated 275 F. oven for 4 hours. To be sure the meat is cooked to your liking, use a meat thermometer. Remove the foil 35 minutes before serving to ensure even browning. When serving only the eye of the roast, save the rest for barbecued ribs, or to use for a rich stock. Trim the fat and cut away each rib separately for barbecued ribs. Use the sauce recipe for barbecued pork ribs (see Index), baking in a shallow pan at 425 F. until crispy.  1 six pound prime or top choice standing rib roast
2 t. salt, less if desired
1 t. pepper
1 c. water

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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