Serves: 10
1. Heat oven to 325°F. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb reaches center of thickest part of meat, but does not rest in fat or on bone.
2. Bake at 325°F. for 2 1/4 to 3 1/4 hours or until meat thermometer registers desired temperature of 140°F. for rare, 160°F. for medium or 170°F. for well done.
3. For ease in carving, let roast stand covered 10 to 15 minutes. To carve roast, slice from outside toward rib bone and then cut along bone to remove slice of meat. If desired, season to taste with salt and pepper.
Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 230 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 5 g 25% * Cholesterol: 80 mg 27% * Sodium: 75 mg 3% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 28 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 15% * Dietary Exchanges: 4 Lean Meat
See Cook's Note: Rest the Roast and Cook's Note: Carving a Rib Roast
This Standing Beef Roast recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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