beef loin, rump or prime rib
1 - Beef cuts from the loin or the back of the rump are suitable for roasting; but prime ribs, while more
expensive, have a better flavor and are more tender.
2 - If the ribs are not removed, the roast is a standing roast; if the bones are taken out and the meat is
ied into shape it is a rolled roast.
3 - Dredge the beef with a little sal, pepper and flour, and place it in a baking pan on a rack, with 2 or 3
spoonfuls of dripping for basting.
4 - Have the oven very hot at first so as to seaqr the meat and keep the juice from running out; then moderate
heat so that the meat will cook slowly.
5 - Baste frequently.
6 - For rare beef cook from 10 to 12 minutes per pound.
7 - For beef well done, allow more time.
8 - For thickening the drippings to make gravy, use a tbsp of flour for each tbsp of drippings, mix with 1 cp water
until smooth and stir into gravy while it boils briskly. Add hot water if needed.