8 lb rib roast; standing
Cooking times, 20 min/pound = rare. 30 min/pound = med. 40 min/pound ??????? Sprinkle with garlic powder, thyme and marjoram. Roast uncovered with a little water in the pan to keep the roast from drying out. Forgot to say at the start, use 325 Degrees. Don’t let the water >> dry out in the bottom of the pan. This is where you get your top quality au jus to make a great gravy. You’ll never use a bouillon cube or a can of garbage gravy again. When the roast is done scrape the browned drippings from the pan, add a little more water and bring to a simmer. Add a bit of corn starch in water and let it thicken, stirring all the time so it doesn’t get lumpy. Top quality meal along with your other > potatoes, veggies and salad. No one can give exact step by step ways to make a great meal. You’ll have to get into the idea of cooking and spend time doing it. You’ll find yourself doing your own little things and making top quality food.