Roast Beef

Ingredients

• as needed Rib roast
• to taste Salt
• 1 cup Water
• as needed Flour
• as needed Gravy

Instructions

1. 1Have the butcher saw off about 1/2 of the bone from the rib roast. Cut the ends of the ribs clear of the meat. Fold the flap neatly around to the thick part and secure with skewers. The trimmings are yours. Weigh the meat.
2. 2Place the beef in a roasting pan. Pour 1 cup of boiling water over it. Rub a little salt into the fat parts. Roast for 10 minutes per pound of meat.
3. 3Bake as soon as juice begins to flow. If the meat has much fat on top, cover the fatty portion with a paste made of flour and water. When nearly done, remove the paste, dredge the beef with flour, and baste well with gravy. Sprinkle salt over the top and serve. Pour the fat from the gravy, return to the fire, thicken with browned gravy, season, and boil up once.