| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 8 |
lb |
Standing rib roast |
| 4 |
|
Cloves garlic; cut into slivers (up to 6) |
| 1/2 |
c |
Olive oil |
|
|
Salt and freshly ground pepper |
| 1/2 |
ts |
Ground allspice |
| 1 |
c |
Beef stock |
INSTRUCTIONS
Use a sharp knife to make slits 1" deep on the surface of roast and insert
garlic slives. Place on roasting eack in roasting pan.Brush roast with
olive oil and seasson with salt, pepper and allspice. Let stand at room
temperature for 1 hour. Preheat oven to 350 F. Place roast in oven and
baste every 20 min with pan juices. Roast 13 min per pound (or termometer
reads 120 F) for rare 14 min per pound or 125 F) for medium-rare, 15 min
per piund (or 135F) Wait 15 min to carve. Skim fat from pan discard. Place
pan on stovetop on medium higt heaat. Pour stock and deglaze pan by
stirring and scrapping bottom of pan to dislodge any brown bits. Simmer a
few minutes and season to taste with salt and pepper Carve roast.serve
topped with sauce Serve 6-8
Posted to JEWISH-FOOD digest V97 #312 by NLImp@aol.com (Iara Lewin) on
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