| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 65 |
lb |
BEEF RIBS FZ |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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