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Show Try Roasting a Rib This Way ...... I '' 1 . . r. 1 IULir ...... .. 1 ' ' ,f --'---"''- r-r-" 4 I "Hfe-.-a rn ) I I) .. J..- .... -.ST A J?" ? 1 i j : ' jJBg' YOU hiivo tried the modern method of roasting meats in a i-oiiHtant temperature of 350 degrees Fahrenheit to achieve tenderness and avoid shrinkage, then add another an-other trick to your list! Use the broiler rack and pan in the oven of your up-to-date gas range and place tliH meat ou it fat side up as pictured. pic-tured. This permits the circulating heat to surround the meat evenly, and dm dripping fat drains Into the receiving re-ceiving tray about one-half cupful from a hve to six pound standing rib roast. Once placed in the preheated oven, the meat needs no further attention at-tention until the roasting period is ended, for the oven heat-control r.-.anages everything properly. Should your modern gas range have a special type of broiler such as a circular rack fitting Into a chrome-plated pan, the pan itself may be placed under an oven rack on which the roant reposes. Or you may put the meat in a shallow roasting roast-ing pan but never, never use A cover! |