The US Census bureau defines elderly as 65+, and most other US Government programs use this definitition, with the notable exception of Older Americans Act programs, which define elderly as 60+. (Most adults I know over the age of 60 or 65 prefer not to use the word elderly at all, with any age range definition.)
1 Season with cinnamon, cloves, and pepper. 2  Bring to a boil. 3  Pour over the ribs in the baking dish. 4  Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).
Cooking at a constant oven temperature of 300Â°F (160Â°C), a 5- to 8-lb standing rib roast will take 17-19 minutes per pound for rare, 20-22 for medium rare, 23-25 minutes for medium, and 27-30 minutes for well done. boneless top round, by contrast, will take 28-30 minutes for rare, 30-33 for medium rare, 34-38 for medium, and 40-45 for well done. If you roast at 325Â°F (160Â°C), subtract 2 minutes or so per pound. If the roast is refrigerated just before going into the oven, add 2 or 3 minutes per pound.