{"id":6876,"slug":"roast-beef-no-1","title":"ROAST BEEF, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["prime rib roast","a small onion","a celery root","part of a carrot","two or three sprigs of parsley","one bay leaf","salt and pepper"],"ingredients_norm":["prime rib roast","onion","celery root","part of carrot","parsley","bay leaf","salt and pepper"],"steps":["Take prime rib roast.","Cut up a small onion, a celery root and part of a carrot into rather small pieces and add to these two or three sprigs of parsley and one bay leaf.","Sprinkle these over the bottom of the dripping-pan and place your roast on this bed.","The oven should be very hot when the roast is first put in, but when the roast is browned sufficiently to retain its juices, moderate the heat and roast more slowly until the meat is done.","Do not season until the roast is browned, and then add salt and pepper.","Enough juice and fat will drop from the roast to give the necessary broth for basting. Baste frequently and turn occasionally, being very careful, however, not to stick a fork into the roast."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w22:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"1f9b4e288e4eacccb1d0937bdc6c03f9195e0edb8873381be0d82f901cc0aaa0","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/roast-beef-no-1"}