Ingredients
1 whole side rib roast
*I get extra suet (fat) from butcher to use for potatoes and Yorkshire pudding.
Preparation
-Roast @ 425 for 20 min then lower to 325. -Use a meat Thermometer so can gauge the doneness desired-Med is approx 15-20min/lb. -Meat should “rest"15-20 min before carving so take out when 5-10 degrees less than desired doneness. -I get extra suet (fat) from butcher to use for potatoes and Yorkshire pudding.
