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

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