Hemoglobin is the main component of red blood cells and serves as the transporter for oxygen and carbon dioxide in the blood. Hemoglobin concentration (Hb) is usually reported as grams of hemoglobin per deciliter of blood (g/dL). Hb is commonly measured by the cyanhemoglobin (hemoglobin cyanide) method. A sample of blood is diluted in a solution of potassium ferricyanide and potassium cyanide, which oxidizes hemoglobin to hemiglobin (Hi; methemoglobin) and then converts it to hemoglobin cyanide (HiCN). The concentration of HiCN is then measured by spectrophotometry.
Method. Preheat oven to 200oC. Wipe roast with damp paper towels. Combine flour, mustard, salt and pepper in a small bowl and rub all over beef. Place the roast, fat side up in a roasting pan and roast, uncovered, for 30-40 minutes for a rare roast or 40-50 minutes for a medium roast.Once cooked, cover with foil and let stand for 15-20 minutes for easier carving. Reserve the cooking juices to make a gravy or jus, if desired.ombine flour, mustard, salt and pepper in a small bowl and rub all over beef. Place the roast, fat side up in a roasting pan and roast, uncovered, for 30-40 minutes for a rare roast or 40-50 minutes for a medium roast. Once cooked, cover with foil and let stand for 15-20 minutes for easier carving.
Preheat oven to 450Â°F. Place the roast (ribs down) on the rack in a roasting pan. Sear the rib roast for 15 minutes at the higher oven temperature (450Â°F), and then turn the oven to the lower temperature (325Â° F) for the rest of the cooking time.About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature (use a good instant-read digital meat thermometer.nsert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120Â°F. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes. NOTE: Remember, the roast will continue to cook as it rests.