Recipes by Arlene

Select a standing aged prime rib roast.  Roast needs to be at room temperature prior to cooking – can sit out up to an hour before roasting.

Preheat oven to 450 degrees. Sprinkle roast with salt on top, bottom and sides. Season with pepper.  Place meat fat side up in shallow roasting pan. Roast beef in lower third of oven 20 minutes. Reduce oven temperature to 350 degrees and roast beef less than 30 minutes per pound.

Roast until meat thermometer reads 115 degrees and remove from oven. Transfer to cutting board and let stand 20 minutes. Beef will continue to cook as it stands reaching 125 degrees (medium rare).

Select a standing aged prime rib roast. Follow these instructions for any size roast.

Preheat oven to 375 degrees. Rub meat well with salt, sprinkle with pepper. Place meat fat side up in shallow roasting pan. Do not cover and do not add water. Put roast in oven, bake one hour. Turn off heat but do not open oven door at any time until ready to serve.

Regardless of the length of time the meat has been in the oven, 30-40 minutes before serving, turn oven on again at 375 degrees. Bake for 30-40 minutes. Open oven door. The meat will be brown and crisp on the outside and beautifully pink all the way through, juicy and medium rare.

This recipe was developed at the Big Onion Tavern in Ravenna, Nebraska and was passed on from owner to owner as a trade secret. The Big Onion was famous for this sandwich and people traveled great distances just to have one. The tavern is no longer in existence.

Roast a 3 – 4 lb. beef roast slowly at no more than 325 degrees to retain juices and promote tenderness. Set roast in about ¼” water. Add the following ingredients proportionate to the size of the roast:

• Bay Leaves
• Sage
• Chili Powder
• Salt and Pepper
• Onions
• Worcestershire Sauce

Slice beef into thin slices when cold. Reheat the beef in the broth saved from roasting for the sandwiches. Tastes best when served with hot homemade mustard.