How to make it

  • ***Cooking Times Vary - How to know your roast beef is done and cooked properly:
  • 3.5 to 5.5 pound rib roasts should cook at 25 minutes per pound where as
  • 6 to 8 pound roasts should cook at 18 minutes per pound.
  • For a rare roast - internal temperature should reach 140 degrees
  • for a medium rare roast - internal temperature should reach 150-160 degrees
  • for a well done roast (I shouldn't even dare tell you this...170 degrees)
  • Take out rib roast and remove packaging paper and plastic.
  • Let roast get the chill off of it, and let stand on your kitchen counter for at least 30 minutes.
  • Mark down how much the rib weighs. Multiply this amount by 25 or 30 minutes depending upon total size and the end result will be the amount of total time you will be cooking your roast beef to create a rare - medium rare roast.
  • Do note, larger than 4 pound roasts should be cooked for 30 minutes per pound, while roasts less than 4 pounds will cook faster and hence why it would take 25 minutes per pound.
  • Preheat oven to 450 degrees. As soon as you put the roast in, you will be turning the oven down to 300 degrees.
  • Place all of the following in this order in your roasting pan: celery, carrots, onions.
  • Place rib with fat side up and ribs side down right on top of vegetables.
  • Carefully with a knife, make small slits into the meat and place have of the cut into half garlic cloves into slits.
  • Take sprig of rosemary, strip off leaves, and dice them up slightly. Put one half of minced rosemary into bowl with half of the garlic you saved for the potatoes.
  • Drizzle one or two tablespoons of olive oil over roast. With hands, rub roast, especially the sides spreading the olive oil to coat roast.
  • After washing your hands, sprinkle a good amount of kosher salt and fresh cracked pepper all over the roast - more than you would use on your food.
  • Sprinkle roast with remaining halve of the minced rosemary.
  • In bowl, place cut up potatoes depending upon size into 2' chunks. Place into bowl. Drizzle olive oil over potatoes, add salt and pepper and using spoon, toss potatoes till all are well coated with the rosemary, garlic, salt, pepper and olive oil.
  • Place these potatoes around roast in your roasting pan.
  • Drizzle the 1/4 cup of red wine over your roast and put the roast into the hot 450 degree oven.
  • Immediately turn down oven to 300 degrees. Note the time you placed your rib roast beef into your oven, so you know when you should be checking for its doneness.
  • If you are making yorkshire pudding, take out your eggs now so they come to room temperature.
  • There is no need to baste your roast, let it do its thing in your oven. Sure go ahead and take a peek if you have to, and note that cooking it at this low temperature ensures that a lot of the 'fat' on top of the roast melts and it basically self bastes - see? Isn't it that super easy? And wait till you smell how great your house is after this roast is in the oven for an hour! Watch out!
  • When the time is up, take out your roast, and using a food temperature gauge, put it into the deepest part of the roast (in the middle) and stay away from fat or bones to get an accurate reading.
  • ****
  • Do note you will have to allow this beast to rest for at least 20 minutes before you start carving AND the roast will still slightly cook - just like a roast leg of lamb once out of the oven. But this is just enough time to make pan gravy. And of course, you can let it rest for the 40 minutes required needed for the yorkshire pudding to bake.
  • ***Yorkshire Pudding Directions
  • Using electric mixer or hand mixer, beat eggs and add half of flour and half of milk.
  • Continue to stir till well blended, add salt and remaining flour and milk. Beat until smooth and free of any lumps - maybe 2 minutes maximum.
  • Pour into your greased muffin pans or 8x8 pan and put into oven. Bake for 40-45 minutes.
  • This part is hard, do no peek in the oven while it is your yorkshire pudding is baking - doing so with make the 'walls' of the rising yorkshire pudding fall (worse than any soufflĂ© you ever dare try).
  • Call troops to table just before timer is up, since you will want to bring the gorgeous light airy mass of yorkshire pudding to the table and serve it up immediately along with everything else you planned for your great dinner.
  • ***Horseradish Sauce
  • In mixer, whip up cream till think and at a 'dollop stage' in other words, where if you would to take a spoon it would ever so slowly ooze itself off of the spoon, add horseradish and a bit of salt. Serve in a pretty little bowl along with your fantastic roast.
  • ****Extra notes
  • What is even nicer is that your butcher could easily cut a smaller piece for you if you only see extra large roasts at your grocery store - so count one rib per person - a two rib roast works rather well, and there will be quite a lot of meat for one big meal and sandwiches for the next day as well, for a couple. If you are having a small party - still count one rib per person - tonight I bought a three rib standing beef roast for $25.00. But it is the weekend, and wished to splurge a bit - and if you think of it, that's still a lot less you would pay for dinner out. And if you ordered roast beef at a restaurant, they would have charged you $25.00 per person - so see? You have already saved $25.00!
  • More notes about this on my food blog should care to stop by:
Finished roast beef in roasting pan   Close
Yorkshire pudding batter   Close

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  • lilliancooks 10 years ago
    Oh, I can practically taste it! I've got to make one of these soon!
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    " It was excellent "
    desertgal ate it and said...
    What a great recipe and they way you put everything together for insturtions how can a person go wrong. Thanks for a great post!
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