One Rib For Two Recipe
Ingredients
| Salad oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| 1 frozen rib from a standing rib roast | ||
| Russet potatoes | 2 Large | |
Directions
In a small cup, stir together oil and garlic; brush mixture evenly over cut sides of frozen meat.
In a 9 by 13 inch baking dish, stand rib upright, fat side down, and place a potato on each side to support roast.
Microwave, uncovered, on HIGH (100%) for 12 minutes.
Cover very loosely with foil; let stand for 10 minutes.
Turn roast fat side up and turn potatoes over.
Microwave, uncovered, on HIGH (100%) for 12 more minutes.
Cover very loosely with foil; let stand for 10 minutes.
Microwave, uncovered, on HIGH (100%) for 12 more minutes.
Squeeze potatoes — when done, they give readily under pressure; remove and wrap in foil.
Place a meat thermometer through fat layer into center of roast.
Cover very loosely with foil; let stand for 10 minutes.
Meat thermometer should read 135° to 140° for rare, 145° to 150° for medium doneness. (We do not recommend roasting until well done — meat becomes tough.)
If meat is not done to your liking, remove meat thermometer and microwave, uncovered, on HIGH (100%), checking every 2 minutes, until meat is done to your liking when slashed.
Potatoes should be fork tender.
In a 9 by 13 inch baking dish, stand rib upright, fat side down, and place a potato on each side to support roast.
Microwave, uncovered, on HIGH (100%) for 12 minutes.
Cover very loosely with foil; let stand for 10 minutes.
Turn roast fat side up and turn potatoes over.
Microwave, uncovered, on HIGH (100%) for 12 more minutes.
Cover very loosely with foil; let stand for 10 minutes.
Microwave, uncovered, on HIGH (100%) for 12 more minutes.
Squeeze potatoes — when done, they give readily under pressure; remove and wrap in foil.
Place a meat thermometer through fat layer into center of roast.
Cover very loosely with foil; let stand for 10 minutes.
Meat thermometer should read 135° to 140° for rare, 145° to 150° for medium doneness. (We do not recommend roasting until well done — meat becomes tough.)
If meat is not done to your liking, remove meat thermometer and microwave, uncovered, on HIGH (100%), checking every 2 minutes, until meat is done to your liking when slashed.
Potatoes should be fork tender.
Chef
