[Illustration: Standing ribs]
MENU IDEA
Fruit Cup
Standing Ribs of Beef
Baked Potatoes
Asparagus
Tossed Green Salad
Hot Rolls
Butter or Margarine
Apple Pie
Beverage
_2 to 3-rib beef standing rib roast_
_Salt_
_Pepper_
Have the market man remove the chine bone to make carving easier.
Season. Place fat side up on rack in open roasting pan. Insert meat
thermometer so the bulb reaches the center of the thickest part, being
sure that the bulb does not rest in fat or on bone. Do not add water. Do
not cover. Roast in slow oven (300° F.) to the desired degree of
doneness. Allow 18 to 20 minutes per pound for cooking a rare roast; 22
to 25 minutes for medium; and 27 to 30 minutes for well-done.