* Exported from MasterCook *
PRIME RIB (For One Person) or BACHELOR'S BEEF
Recipe By : Peg Bracken's book: I Hate To Cook Book posted to RFC Serving Size : 1 Preparation Time
:1:25 Categories : Beef Information
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 rib of a standing roast, -- about 2 1/2 lbs garlic salt, -- for dusting 1 tablespoon vegetable
oil 2 each baking potatoes, -- scrubbed
Ask the butcher for 1 rib of a standing roast. This will weigh about 2
1/2 pounds. It's important that you freeze it, because it must be roasted frozen. So, wrap it in
freezer foil and you should have thought of this yesterday. (g) Next day or whenever you are going
to cook it. Take it out and rub it all over with garlic salt, if you like garlic. And then rub it
with a Tbsp of vegetable or olive oil. Stand it on it's side in a baking pan, propped against two
scrubbed baking potatoes. Roast it at 400~ for 1 hour and 25 minutes for rare; ten minutes more if
you like it fairly well done. Let it stand 5 minutes before you slice it. There should be enough
for two servings and left overs for cold beef the next night and several sandwiches thereafter.
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NOTES : Copied by Tom Shunick
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