egrees C).
Place the roast into a roasting pan. In
rlic as desired).
Cover roast, and refrigerate overnight.
Let rib roast stand at room temperature 1
tock pot.
Place the beef on top.
Pour stock
Brush roast with balsamic vinegar.
Make a paste with remaining ingredients and apply to meat.
Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.
RIB ROAST:
Preheat oven to 325
Preheat the oven to 350\u00b0F. Weigh beef and calculate cooking time (15-20 mins per pound).
Place beef on a rack in a roasting pan. Rub beef with oil and sprinkle with herbs. Season to taste.
Roast 2 hours until cooked to desired doneness. Let stand, loosely covered with foil, 15-20 mins, before carving. Serve with vegetables of choice and gravy.
.
For the rib roast:
Sprinkle the roast with salt and
Combined method for cooking the Roast Beef and the Yorkshire Pudding:
ven to 475\u00b0. Put roast, rib side down, in center of
Select a boned and rolled rib roast or a boneless rib eye roast.
Sprinkle with salt (garlic flavored optional) and cracked pepper.
Place fat side up on rack in shallow roasting pan. Insert meat thermometer into center of roast.
Do not add water. Roast uncovered in a slow oven (325\u00b0) to desired doneness.
Allow 30 to 32 minutes per pound for rare beef.
Allow 34 to 37 minutes per pound for medium; and 39 to 42 minutes per pound for well done.
o poke some holes throughout beef rib roast so marinade can penetrate the
owl.
Rub surface of rib roast thouroughly with coriander mixture.
ash and pat dry the roast. Sprinkle salt and pepper over
Gently knead to combine. Add beef rib roast to bag. Close bag with
50\u00b0F.
Pat the rib roast dry with a paper towel
Allow roast to stand at room temperature
Place roast, fat side up, in
Must be standing rib roast.
Will
not work with rolled rib roast.
ne hour.
Also let rib roast stand at room temperature for