| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 65 |
lb |
BEEF RIBS FZ |
| 2 |
T |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
PAN: 18 BY 24 INCH ROASTING PAN TEMPERATURE: 300 F. OVEN
: USE BONELESS RIBEYE ROLLS. RUB EACH ROAST WITH PEPPER. 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.
ROAST ABOUT 2 TO 3 HOURS. 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, http://www.erols.com/hosey.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”