Cooking Beef According to the Cut. Page: 4
7 p. : ill. ; 23 cm.View a full description of this pamphlet.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
Cooking EGENIDER Cuts
TRib Rqoast of 'Beef
SELECT a two or three rib standing roast. Wipe it off with a damp cloth, rub
with salt, pepper, and flour. Place the roast fat side up in an open pan
without water. As the fat melts and cooks out it will baste the meat. Make a
small incision through the fat covering and insert a meat thermometer so that the
bulb reaches the center of the roast. (See title-page.) Place the meat in a hot
oven (500 F.). Sear the meat for 20 to 30 minutes until lightly browned, then
reduce the oven temperature to about 300 F. and continue the cooking until
the thermometer in the meat reads about 140 F. for a rare roast, 160 F. for a
medium roast, or 180 F. for a well-done roast. A rib roast will probably require
16 minutes to the pound to be rare, 22 minutes to the pound to be medium, and
about 30 minutes to the pound to be well done. Higher oven temperature than
300 F. will shorten the time of cooking, but it will increase the shrinkage of
the roast, and both meat and drippings may become too brown. Reducing the
oven temperature to 250 F. will decrease the shrinkage markedly and will cook
the meat uniformly, but longer time will be required.
When a rib roast will not stand upright, lay it on a rack in an open pan without
water, and insert the meat thermometer direcly into the center of the lean meat,
not through the fat covering as in the standing roast. Baste occasionally during
cooking to prevent drying out.
Serve the roast on a hot platter, surrounded by browned potatoes or by squares
of Yorkshire pudding. co
Yorkshire Pudding
EAT together thoroughly until smooth 1 cup milk, 2 eggs, 2 cup flour, and
B -2 teaspoon salt. Pour the batter into the hot roasting pan containing
about X cup of the beef drippings. Bake for 15 to 20 minutes in a moderately
hot oven (400 F.). Cut in squares and serve at once with the roast.
RIB ROAST OF BEEF WITH YORKSHIRE PUDDING
Page four
Upcoming Pages
Here’s what’s next.
Search Inside
This pamphlet can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Pamphlet.
Alexander, Lucy M. (Lucy Maclay), 1888- & Yeatman, Fanny Walker, b. 1876. Cooking Beef According to the Cut., pamphlet, October 1928; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc5985/m1/4/: accessed April 24, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.