Rib RoastFrom bondc 9 years ago
How to make it
- Remove roast from refrigerator at least two hours before you're going to put it in the oven.
- Preheat oven to 500.
- Mix the seasonings, and sprinkle heavily over the roast. Place roast in a pan just large enough to hold it (those roasting pans are useless for anything but turkeys), put a meat thermometer in the thickest part of the roast, and put it in the oven on the lower rack.
- Roast for fifteen minutes, then reduce the heat to 350. For rare, continue to roast 15 minutes per pound; for medium-rare, 20 minutes per pound (anything more, and you ruin the roast). Use the thermometer. When the time is up, check it. Rare is 120, and medium rare is 130-135.
- Let the roast stand for at least an hour. To carve, run the knife along the top of the rips to separate the bones, then slice the roast.
- To serve au jus: Deglaze the pan over high heat, scraping vigorously, with 1 cup of beef stock. You can use beer, red wine, or even water, but you can't call it roast au jus.
- And instead of buying some bottled horseradish sauce, try grating fresh horseradish root.