Rib Roast
From bondc 16 years ago
- 120 minutes to make
- Serves 8
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 the best cut. Read more You can remove fat after the roast is done. Carving a rib roast, including removing the bones, is child's play. And a rib roast should never be desecrated with tons of ludicrous seasonings. This is beef, and it stands on its own. Two things: You need at least two ribs, better three or more (leftovers won't last long), and you should never put a roast directly from the refrigerator into an oven. See less
Ingredients
- 1 rib roast, WITH ribs shopping list
- kosher salt shopping list
- freshly- (and coarsely-) ground black pepper shopping list
- rosemary, thyme, dry mustard (optional) shopping list
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.
The Rating
Reviewed by 3 people-
going to try it today. i'll let u know.
tinadunlap
in Greenwood loved it
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" It was excellent "