December 23, 2009

WE'RE GONNA NEED MORE YORKSHIRE PUDDING...:

Rib Roast of Beef (Tucker Shaw, 12/23/09, Denver Post)

1 standing rib roast of beef, about 6 pounds, the very best quality that you can afford, from a local source if possible, at room temperature

Plenty of salt, at least 2 tablespoons

2 tablespoons olive oil

Directions

Preheat oven to 475 degrees. Rub roast all over with salt and olive oil and place in a roasting pan, fat side up. Place in oven (center rack) for 15 minutes. Reduce heat to 275 and roast another 75 minutes. At this point, begin monitoring the internal temperature by inserting an instant-read thermometer into the thickest part of the meat (not touching the bone). For medium-rare, remove the roast from the oven when the internal temperature reads 120. (Total oven time may range from 90-120 minutes.) Remove roast from oven, lightly tent with aluminum foil and allow to rest for 20 minutes before carving.

Posted by Orrin Judd at December 23, 2009 6:20 AM
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