Post by chief_cook2 on Dec 10, 2002 20:35:28 GMT -6
Ingredients:
14-pound beef rib-eye roast
Salt(optional)
Pepper(optional)
Beef au Jus* (optional)
Directions:
Place meat, fat side up, on a rack in a shallow roasting pan. Season roast with salt and pepper, if desired. Insert a meat thermometer into the thickest portion of the meat. Do not add water or other liquid, do not cover.
Roast in a 350 degree oven for 1-1/2 to 2 hours for medium rare or till meat thermometer registers 140 degrees, or for 2 to 2-1/4 hours for medium, or till meat thermometer registers 155 degrees.
Remove the roast from the oven, cover with foil and let it stand 15 minutes. The meat´s temperature will rise 5º during the time it stands. Serve with Beef au Jus, if desired. Makes 12 servings.
Beef au Jus:
After removing meat from the oven, spoon drippings from pan, skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in pan drippings.
Cook and stir till bubbly. For a richer flavor, stir in 2 teaspoons instant beef bouillon granules. Season to taste.
14-pound beef rib-eye roast
Salt(optional)
Pepper(optional)
Beef au Jus* (optional)
Directions:
Place meat, fat side up, on a rack in a shallow roasting pan. Season roast with salt and pepper, if desired. Insert a meat thermometer into the thickest portion of the meat. Do not add water or other liquid, do not cover.
Roast in a 350 degree oven for 1-1/2 to 2 hours for medium rare or till meat thermometer registers 140 degrees, or for 2 to 2-1/4 hours for medium, or till meat thermometer registers 155 degrees.
Remove the roast from the oven, cover with foil and let it stand 15 minutes. The meat´s temperature will rise 5º during the time it stands. Serve with Beef au Jus, if desired. Makes 12 servings.
Beef au Jus:
After removing meat from the oven, spoon drippings from pan, skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in pan drippings.
Cook and stir till bubbly. For a richer flavor, stir in 2 teaspoons instant beef bouillon granules. Season to taste.