Recipe: Bachelor's Beef or, How to Cook a Prime Rib for One (Peg Bracken's Appendix to The I Hate to Cook Book, 1966)

BACHELOR'S BEEF OR, HOW TO COOK A PRIME RIB FOR ONE

Ask the butcher for 1 rib of a standing roast. This will weigh about 2 and a half pounds.

It's important that you freeze it, because it must be roasted frozen. So, wrap it in freezer foil and do so. (You should have thought of this yesterday.)

Next day or next month, an hour and a half before you want to eat it, take it out and rub it all over with garlic, if you like garlic, and then with a tablespoon of salad or olive oil.

Stand it on it's side in a baking pan, propped against two scrubbed or peeled baking potatoes.

Roast it at 400 degrees F for 1 hour and twenty five minutes if you like it rare; ten minutes more if you like it fairly well done. Let it stand five minutes before you slice it.

The Appendix to The I Hate to Cook Book by Peg Bracken, 1966