| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Roast Rib of Beef
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 004 00
ROAST RIB OF BEEF
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
743 cal
0g
67 g
50 g
222 mg
161 mg
24 mg
Ingredient
Weight
Measure
Issue
BEEF,RIBEYE,PERFECT CHOICE,RAW
75 lbs
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
Method
1 Rub each roast with pepper.
2 Place roasts in 18x24 roasting pans. DO NOT ADD WATER. DO NOT COVER. Insert meat thermometer in center of roasts; DO
NOT touch bone with thermometer.
3 Using a convection oven, roast 3 to 4 hours at 300 F. on low fan, closed vent or until roast reaches desired degree of doneness.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Let roast stand about 20 minutes before slicing. CCP: Hold for service at 140 F. or higher.
Notes
1 Remove roasts from oven when meat thermometer registers 140 F. for rare, 160 F. for medium, and 170 F. for well done.
2 50 pounds beef rib may be used per 100 portions. EACH PORTION: 4 oz.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/roast_rib_of_beef.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Roast Rib of Beef

Yield: 100 Portion: 6 Ounces
Calories: 743 cal
Carbohydrates: 0g
Protein: 67 g
Fat: 50 g
Cholesterol: 222 mg
Sodium: 161 mg
Calcium: 24 mg

Ingredient Weight Measure Issue
BEEF,RIBEYE,PERFECT CHOICE,RAW 75 lbs
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp

Method:
1 Rub each roast with pepper.
2 Place roasts in 18x24 roasting pans. DO NOT ADD WATER. DO NOT COVER. Insert meat thermometer in center of roasts; DO
NOT touch bone with thermometer.
3 Using a convection oven, roast 3 to 4 hours at 300 F. on low fan, closed vent or until roast reaches desired degree of doneness.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Let roast stand about 20 minutes before slicing. CCP: Hold for service at 140 F. or higher.
Notes
1 Remove roasts from oven when meat thermometer registers 140 F. for rare, 160 F. for medium, and 170 F. for well done.
2 50 pounds beef rib may be used per 100 portions. EACH PORTION: 4 oz.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/roast_rib_of_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence