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Thin Pan Gravy
Published 1966
Skim off all excess fat from the meat drippings, leaving any meat pieces in the pan. Stir in one-half to one cup of Beef Stock. Bring to a boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for one minute and season to taste with salt and pepper. Strain the gravy and serve separately.
Standing Rib Roast (5 to 8 Pounds) Roasted in Moderate Oven (325°F.)
| Degree of Doneness | Minutes per Pound | Meat Thermometer |
| Rare | 23 to 25 | 140°F. |
| Medium | 27 to 30 | 160°F. |
| Well Done | 32 to 35 | 170°F. |
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