Ann Seranne's Rib Roast of Beef

Name: Ann Seranne's Rib Roast of Beef
Ingredients: About The Recipe; This is the ultimate make-ahead, perfectly cooked rib roast -- an utterly genius recipe from "Ann Seranne's Recipe for a Perfect Roast: Put it in the Oven and Relax", The New York Times, July 28, 1966. Note: Don't attempt this recipe if your oven isn; Ingredients; One 2- to 4-rib roast of beef, weighing 4½ to 12 pounds; Flour; Salt & freshly ground black pepper; 1/2 to 1 cup beef stock or broth (optional, if making pan gravy)

Ann Seranne's Rib Roast of Beef was pinched from <a href="http://www.msn.com/en-us/foodanddrink/recipes/ann-serannes-rib-roast-of-beef/fd-630e41e1-47cc-551e-a18b-197d1cccf653" target="_blank">www.msn.com.</a>

INGREDIENTS

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About The Recipe

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This is the ultimate make-ahead, perfectly cooked rib roast -- an utterly genius recipe from "Ann Seranne's Recipe for a Perfect Roast: Put it in the Oven and Relax", The New York Times, July 28, 1966. Note: Don't attempt this recipe if your oven isn

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Ingredients

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One 2- to 4-rib roast of beef, weighing 4½ to 12 pounds

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Flour

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Salt & freshly ground black pepper

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1/2 to 1 cup beef stock or broth (optional, if making pan gravy)

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