Standing Rib Roast
From Principles of food preparation, 1914
The cut-off ends can be used for croquettes or shepherd's pie.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
5552Calories
299 gProtein
0 gCarbs
474 gFat
Full nutrition (27 nutrients)
Calories5552 kcal
Protein299 g
Carbohydrates0 g
Fiber0 g
Total Fat474 g
Saturated Fat196 g
Monounsaturated Fat203 g
Polyunsaturated Fat17 g
Cholesterol1270 mg
Sodium998 mg
Potassium4935 mg
Calcium163 mg
Iron32 mg
Magnesium290 mg
Phosphorus2830 mg
Zinc68 mg
Copper1.1 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin B65.6 mg
Vitamin B1251 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.4 mg
Niacin (B3)51 mg
Folate91 mcg
Choline1252 mg
Water1002 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 34. The excerpt below is the record exactly as published.
Standing Rib Roast Select a cut from the first two ribs, the weight not to exceed four pounds. The roast should be prepared by sawing off two or three inches from the thin ends of the rib Bones, and the saw should be slanted well in under the meat to avoid unsightly exposure of the bone from shrinkage of the meat during cooking. Place the meat on the rack in a roasting pan, and dredge it lightly with flour, seasoned with salt and pepper. Set it into a very hot oven for 10-15 m., to sear the 79 80 PRINCIPLES OF FOOD PREPARATION surface. Then baste well with hot water, mingled with the fat in the pan; (if the beef is lean some dripping or suet should be added
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