Roast rib of beef (bf bnl
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 65 | pounds | BEEF RIBS FZ |
| 2 | tablespoons | PEPPER BLACK 1 LB CN |
Directions
PAN: 18 BY 24 INCH ROASTING PAN TEMPERATURE: 300 F. OVEN :
1. USE BONELESS RIBEYE ROLLS. RUB EACH ROAST WITH PEPPER.
2. PLACE ROASTS IN ROASTING PAN. DO NOT ADD WATER. DO NOT COVER. INSERT MEAT THERMOMETER IN CENTER OF ROASTS; DO NOT TOUCH BONE WITH THERMOMETER.
3. ROAST ABOUT 2 TO 3 HOURS.
4. LET ROAST STAND ABOUT 20 MINUTES BEFORE SLICING.
:
NOTE: 1. IN STEP 1, RACKS MAY BE USED.
NOTE: 2. REMOVE ROASTS FROM OVEN WHEN MEAT THERMOMETER REGISTERS 140 F. - RARE; 160 F. - MEDIUM; AND 170 F. - WELL DONE.
Recipe Number: L00403
SERVING SIZE: 6 OZ
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .