| Ingredients: | Portion Size –
A full rib roast is seven ribs, close to 15 pounds, and will feed 14 or more people. For a generous serving of roast, figure on two people per rib.........or one pound of roast per person (for a bone–in roast).
Purchasing –
Most GOOD butchers recommend buying a roast from the small end toward the back of the rib section. This is leaner and gives more meat for your dollar. This cut is referred to as the first cut, the loin end, or sometimes the small end.
Don’t bother with anything smaller than a three-rib roast ...... anything less than that is not a roast but a thick steak and should be treated as such.
A boneless roast is NOT recommended ............ roasting with the bones adds flavor.
Seasoning –
Season the roast with salt and pepper. Also use garlic if desired.
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| Directions: | Preparation-
Allow roast to come to room temperature before cooking. Set aside loosely tented for approximately 2 hours. It may take longer if the roast is “icy” in the middle!
Trim off excess fat............excess means that which is more than one inch thick.
Tie the roast with cooking twine to prevent the outer layer from separating.
Pat the roast dry with a paper towel.
Cooking –
Preheat oven to 375 degrees. If using a convection oven, temperature is 350 degrees for all steps.
Place seasoned roast (which should be at room temperature!) bone side down on a rack in an open pan. Do NOT add water. Do NOT baste, etc.
Cook for 1 hour. DO NOT OPEN OVEN.
Turn oven off. Leave roast in the oven. DO NOT OPEN OVEN. Can leave roast standing in oven for up to 4 hours.
An hour before you eat, turn oven back on to 375 degrees. When oven reaches temperature, cook in accordance with the following:
30 minutes for Rare
35 minutes for Medium Rare
40 - 50 minutes for Medium
Remove from oven, let sit for a few minutes.
Cut off the bones. Slice and serve. Save the juice for Au Jus or Gravy.
Au Jus Juice –
Preparing Au Jus is more of a technique than a recipe!
Pour and/or skim off all but two tablespoons of fat from the roasting pan.
Place roasting pan on two burners over medium heat.
Return the roast “juice” to the pan.
Add beef stock* and a dash of red wine; stir to release any browned bits in the pan.
*The amount of beef stock is determined by how many people need to be served, how much juice is left, etc. It is a judgment thing, not an absolute quantity. USE THE BEST BEEF STOCK YOU CAN – NEVER, NEVER USE BEEF BULLION!
Bring to a boil and cook until the stock is slightly reduced, about two minutes. Season to taste with salt and pepper.
Transfer to a gravy boat.
Roast Beef Gravy –
Skim off any excess fat from the drippings.
Make traditional brown gravy by adding flour, water, and juice/liquid fat as required.
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