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Standing Rib Roast Recipe

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This recipe for Standing Rib Roast is from The Sokol Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
When buying the meat ask for standing rib not prime rib which is a grade of beef. You can use either Select or Prime grade.

Rib roast with 2 or 3 ribs from the large end
Salt
Pepper

Potatoes peeled and quartered or 2 cans of whole peeled potatoes
Directions:
Directions:
Bring the meat to room temperature. Wipe meat down with damp cloth and dry well.

Preheat oven to 350º.

Season roast with salt and pepper.

Place roast on rack inserted in a deep pan.

Insert meat thermometer into roast (be sure to not touch the bones)

Roast until 135º on the thermometer or cook for 22 minutes per pound.

If you have fresh potatoes, put them into the pan about 1 hour before the roast is done. Coat with the drippings. Stir the potatoes after 1/2 hour.

Remove the roast, move to a cutting board, and let it sit for 15 minutes before slicing.

If using fresh potatoes, remove the potatoes from the pan.

Remove the rack from the pan.

If you are using canned potatoes, put them in the pan and coat with the drippings. Put the pan back in the oven and cook for 15 minutes, stirring after about 1/2 way through.

 

 

 

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