Rolled Rib Roast Recipe
Ingredients
| 4 to 5 lb. rolled beef rib roast | ||
| Kitchen Bouquet | ||
| Garlic | 1 Clove (5gm) | |
| Yorkshire Pudding | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Trim off excess fat from roast, leaving a 1/16 inch or less layer.
Generously coat roast with kitchen bouquet.
Sprinkle with salt and pepper.
Insert garlic clove into fat and meat.
Place the accessory meat rack in bottom of crock pot to elevate meat.
Place meat on rack with fat side up.
Cover and cook on low setting for 10 to 12 hours.
One hour before serving, remove roast to heatproof platter.
Preheat oven to 425°.
Pour juices and fat drippings from crock pot and reserve.
Skim 1 cup of fat drippings into a baking dish, about 8x14 inches, and allow to heat while oven is preheating.
Prepare Yorkshire Pudding.
Pour into preheated baking dish; mix well with hot fat.
Bake for 15 to 20 minutes until firm.
Cut into squares or rectangles and serve with roast beef.
Generously coat roast with kitchen bouquet.
Sprinkle with salt and pepper.
Insert garlic clove into fat and meat.
Place the accessory meat rack in bottom of crock pot to elevate meat.
Place meat on rack with fat side up.
Cover and cook on low setting for 10 to 12 hours.
One hour before serving, remove roast to heatproof platter.
Preheat oven to 425°.
Pour juices and fat drippings from crock pot and reserve.
Skim 1 cup of fat drippings into a baking dish, about 8x14 inches, and allow to heat while oven is preheating.
Prepare Yorkshire Pudding.
Pour into preheated baking dish; mix well with hot fat.
Bake for 15 to 20 minutes until firm.
Cut into squares or rectangles and serve with roast beef.
Chef
