Roast rib of beef au jus
100 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Beef rib (25 lbs each) |
| 1 | cup | Salt |
| 8 | tablespoons | Pepper |
| 8 | cups | Flour |
| 6 | gallons | Water |
| 4 | pints | Vegetable oil |
Directions
Have butcher bone, roll and tie beef roasts securely. Rub with seasonings. Oil and dredge with flour. Sear fifteen minutes in oven at 400 degF. turning once. Have fat side of roast up when finished searing. Add water and baste occassionly. When done remove roasts from pans. (See chart below for cooking times/temps). To make gravy, skim fat off drippings and strain. Add a little flour mixed with water to thicken if desired.
Time and Temperture chart - Standing Rib Roast or Rolled Rib Roast: Oven temperture - 400 degF Rare - 20-25 minutes per pound - 140 degF internal temperture Medium - 25-27 minutes per pound - 160 degF internal temperture Well - 30-35 minutes per pound - 170 degF internal temperture Submitted By GRANT AMES On 01-21-95