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.

Reviews & Comments 3

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    " It was excellent "
    tinadunlap ate it and said...
    going to try it today. i'll let u know.
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  • clbacon 10 years ago
    I am with you all the way on this recipe! Makes me wish I had done a rib roast rather than a ham for Christmas!
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  • wynnebaer 10 years ago
    Yum Yum....I make beef for New Year's....Gonna give this a try...Thanks...;D
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