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.
Steaks (3/4 thick): Broil/Grill 4 to 5 minutes per side for medium rare, 145 degrees F. Stew or Shank Cross Cuts (1 to 1 1/2 thick): Cover with liquid; simmer 2 to 3 hours for medium, 160 degrees F. Short Ribs (4 long and 2 thick): Braise 325 degrees F for 1 1/2 to 2 1/2 hours for medium, 160 degrees F.tandard Cooking Times. The USDA recommends the following cooking times: Rib Roast (bone in, 4 to 6 lbs.): Roast at 325 degrees F for 23 to 25 minutes per pound for medium rare, 145 degrees F. Rib Roast (boneless rolled, 4 to 6 lbs.): Roast at 325 degrees F. Add 5 to 8 minutes per pound to above Rib Roast.