Recipe

Rib Roast Recipe

Add Step-by-Step Photos	Bondc / All my dishes 1 year, 11 months ago Most cookbook recipes are awful, telling you to do idiotic things like removing excess fat, or asking the butcher to cut the ribs off, or putting all kinds of nonsense on it. Sheer idiocy. The fat provides much of the flavor, which is why the rib is ... More Prep:120m Cook:120m Servings:8	Bondc
	roast beef rib roast

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Ingredients

1 rib roast, WITH ribs

kosher salt

freshly- (and coarsely-) ground black pepper

rosemary, thyme, dry mustard (optional)

Directions

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.

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