"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rib Roast Recipe

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This recipe for Rib Roast, by , is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Todd & Penny

Category:
Category:

Ingredients:  
Ingredients:  
5 6 pound Rib Roast
cup olive oil
3 tablespoons Italian Seasoning
2 tablespoons Montreal Seasoning

Directions:
Directions:
Preheat oven to 325F

Take roast out of refrigerator at least 2 hours before cooking.

With paper towels pat dry the roast.

Mix oil and seasoning together and slather on roast. Place bone side down in roasting pan.

Let stand for 1 hour.

Roast at 325F for 20 minutes per pound, or until thermometer reaches 120F.

Let stand for 30 40 minutes. Temperature will continue to rise.

Med Rare 130 140F
Very Rare 120F

Personal Notes:
Personal Notes:
Serve with a good red wine such as Montepulciano

 

 

 

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