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.
For a meat like Rib I tend to cook at a little higher than pork or brisket joints as I find it makes little difference. 1  Rub the day before with your favourite rub. 2  Cover or vac pac then store in the fridge overnight. 3  Take out of fridge 2-3 hours before cooking to allow to get up to room temperature. Set the Weber up for indirect cooking with half full water pan between the coals. Place the rib roast in a roasting tray and place above the water pan. Insert temperature probe in meat and on grill. Place a large split chunk of Oak on the coals at each side before putting on the lid. Adjust bottom air vent to achieve cooking temperature of about 160C (320F)