Recipes

Archive for November, 2006

For us I usually buy a three rib roast, between 5 and 6 pounds. It is enough for us to have 2 big meals from it.
Many recipes I have tried have similar oven temperatures and minutes for cooking to specific doneness. Never have I been able to get a rib roast to cook according their times and weights. I also buy a roast that a butcher has trimmed for me.
Preheat oven to 375 degrees.
Wash and pat dry your roast.
I season my roast with salt, garlic powder, minced thyme and parsley and rosemary and lots of cracked black pepper and a little olive oil to make it all stick to the roast.
Into a roasting pan it goes with a drip rack. The drippings are for yorkshire pudding -yummmm!
Cook for 25 minutes for every pound of beef.
If you are like me and cannot eat it rare in the very middle add 30 – 45 minutes (sometimes an hour) more for a center pinkness, not red.
Let the meat stand a 15 minutes for the juices to go back in and settle throughout the meat.
Carve and serve.
I always get the end piece. I love the crusty crispness of the our coating and I like my meat in this care well done.
We serve with creamed horseradish (Steve prefers grated)(Gracie prefers A-1).
If you have a Costco nearby you will find beautiful roasts there (with a pretty price tag). Ask your grocer. I know here Safeway has them on the ready for their customers.
You can also let the roast cook for 1 hour. Turn off the heat and leave it to sit for 3 hours or so. About a half an hour before serving turn the oven bakc on to 375 and let the meat heat through. Do not for any reason open the oven door once you have put the roast in until it is time to let it rest before serving. This means your oven will be tied up for 4 hours or more.
The yorkshire pudding recipe is added below in the previous post.

1 scant cup flour (15 tablespoons)
3/4 teaspoon salt
1 egg
1 1/4 cups milk
1/4 cup lard
In a bowl sift flour and salt together.
Make a well in the center.
Add the egg and 1/4 cup of the milk to the center well.
Beat together gradually incorporating the flour a little at a time.
Add the milk as necessary to form a smooth batter.
Be careful not to over-beat. The batter should be the thickness of heavy cream.
Allow batter to rest for at least half an hour.
Heat oven to 425 degrees.
You will need 12 or so tsp of meat drippings from your rib roast. If you don’t have enough add lard to the meat fat.
In a 12 muffin pan add 1 tsp of fat to each cup. Place in the oven and heat until just about smoking hot.
Pour in to each cup the batter.
Bake until puffy and golden brown – about 15 – 20 minutes.
Serve immediately with your rib roast. These won’t wait. They may deflate as you remove them from the oven but that is ok. They will taste awesome with your meat.