Instructions: PAN: 18 BY 24 INCH ROASTING PAN TEMPERATURE: 300 F. OVEN

1. RUB EACH ROAST WITH PEPPER.

2. PLACE ROASTS IN ROASTING PAN. DO NOT ADD WATER. DO NOT COVER.

INSERT MEAT THERMOMETER IN CENTER OF ROASTS; DO NOT TOUCH BONE WITH THERMOMETER.

3. ROAST 3 TO 4 HOURS OR UNTIL ROAST REACHES DESIRED DEGREE OF DONENESS.

4. LET ROAST STAND ABOUT 20 MINUTES BEFORE SLICING.

NOTE: 1. IN STEP 1, RACKS MAY BE USED.

NOTE: 2. REMOVE ROASTS FROM OVEN WHEN MEAT THERMOMETER REGISTERS 140 F. - RARE,160 F.-MEDIUM-AND 170 F.-WELL DONE.

NOTE: 3. INTERNAL TEMPERATURE WILL RISE ABOUT 10F.AFTER STANDING 20 MINUTES AND BEFORE SLICING.

NOTE: 4. 50 LB BEEF RIB MAY BE USED; EACH PORTION: 4 OZ.

NOTE:

5. IN STEP 3, IF CONVECTION OVEN IS USED, ROAST AT 300F. 3-4 HOURS OR UNTIL ROAST REACH DESIRED DEGREE OF DONENESS ON LOW FAN, CLOSE VENT.

SERVING SIZE: 6 OZ

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