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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 4½ 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.
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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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The recipe above appears in:
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.
Betty Groff's Up-Home, Down-Home
Cookbook More
info. and/or Buy
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