Standing Rib Roast of Beef

Happy Easter Sunday Lovelies

1940s Easter Card

1940s Easter Card Message

I hope everyone had a wonderful Easter weekend. 

MrD and I enjoyed the Easter message at church today and it was such a lovely morning we walked home and spent a lovely relaxing afternoon together

Our dinner of choice this Easter was a delicious Rib Roast of Beef, using a recipe from Better Homes and Gardens Magazine, November 1940. This is a lovely recipe that Ive used a few times a and the joint always turns out moist and tender. Paired with delicious fresh vegetables and Grannys Yorkshire Puddings.. is really was a tasty meal

It may look like a a big peice for two people, but the leftovers will give us a couple of meals during the week... and MrD will have Roast beef and Horseradish Sauce on his work sandwiches tomorrow for a treat

2-or 3-rib roast (4 to 6 pounds)

Salt and pepper 

• Season meat with salt and pepper; place, fat side up, in open roasting pan. 
• No rack is necessary, as bones keep meat out of juices. 
• Do not cover; do not add water.
• Roast in slow oven (300°), allowing...
• 18 to 20 minutes per pound for rare roast, 
• 22 to 25 minutes per pound for medium, and 
• 27 to 30 minutes per pound for well-done roast. 
• If using meat thermometer, insert so that bulb reaches center of the roast. 
• Be careful that bulb doesn't rest on fat or bone. 
• Meat thermometer will register 140° for rare, 160° for medium, 170° for a well-done roast. 
• Basting isn't necessary. 
• Serve with Yorkshire Pudding. 

Original Magazine Recipe

 Better Homes and Gardens Magazine
November 1940

The Living God - Episode 5 

 Easter Sunday, April 5, 1942

After dinner we turned on the radio... and tucking into our Easter biscuits.. we listened to the "The Living God," a modern adaptation of the Easter story.

It was an apt and enjoyable ending to a very happy and blessed Easter week