Roast recipe is a winner

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January 30, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Ann Henry of Ellicott City sent us this "no fail" recipe for Mary Martara of Baltimore. Mary said she had always wanted to prepare a standing rib roast recipe but "shyed away because it is so very expensive." Be sure to follow Ann's recipe exactly. "You will have a tender, juicy roast with well-done slices on the outside and medium and rare slices on the inside," Ann says.

Perfect Standing Rib Roast

1 standing rib roast, 4 to 6 pounds

Salt and pepper

Allow roast to come to room temperature, three to four hours before serving. Preheat oven to 375 degrees. Place roast fat side up in a shallow roasting pan. Sprinkle with salt and pepper. Roast for exactly 45 minutes. Do not add water, do not cover, do not baste. Do not open oven door.

Turn oven off and allow roast to stay in oven until one hour before serving. Again, do not open oven door.

Turn oven to 375 degrees and roast for another 45 minutes. Let stand for 15 minutes before carving.

For a larger roast, ten to 12 pounds, roast for 60 minutes at the beginning and 60 to 90 minutes, depending on size of roast, at the end for a rare or medium roast.

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