Ingredients Jump to Instructions ↓

  1. 1 to 2 ribs, brought to room temperature before cooking.

  2. 2 hours

  3. 1/2 cup Chili Sauce

  4. 1 tsp Worcestershire

  5. 1/2 tsp Salt or , to taste

  6. 1/4 tsp Pepper

  7. 1 tsp a-

  8. 1 Steak Sauce , optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500. Season roast with a mixture of chili sauce, Worcestershire, salt and pepper and optional A-1 sauce; put roast in pan fat side up and roast in oven for 36 minutes, which is 18 minutes per rib; A three rib roast would cook 54 minutes; at the end of that time, turn oven off at once and DON'T OPEN THE DOOR of the oven. Leave door closed for 2 hours. After that, the roast is done. Serve with tomato pie and Caesar salad; use leftover beef ribs for deviled beef bones and use the meat for sandwiches or stir fry with vegetables, Chinese style; for leg of lamb, cook for 15 minute per pound for rare, 18 minutes for medium rare, and 22 minutes for well done in a preheated 500 oven. Turn oven off and without opening door, allow lamb to cook undisturbed for another 3 hours. The rib roast will keep for an hour after the prescribed 2 hours. To reheat, put in preheated 200 oven for 10 minutes. If you forget to remove roast from refrig, add 21 minutes to cooking time per rib.


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