Remove the roast from the refrigerator 2 1/
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.
25\u00b0F.
Tie the roast with string at 1 inch
rlic as desired).
Cover roast, and refrigerate overnight.
RIB ROAST:
Preheat oven to 325
.
For the rib roast:
Sprinkle the roast with salt and
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
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
small bowl.
Place roast on a rack in a
Preheat oven to 425\u00b0F. In a bowl, combine mustard, garlic and thyme. Season.
Place rib roast on a rack set in a roasting pan. Coat with garlic-herb mixture and roast for 30 mins. Reduce heat to 350\u00b0F and roast for 1 hour 15 mins, or until a thermometer inserted in the thickest part reads 140\u00b0F. Transfer to a serving platter, tent with aluminum foil and let rest for 15 mins before serving garnished with orange slices, fresh currants and fresh parsley.
Place beef in roasting
pan,
uncovered, and put in 375\u00b0 oven for 1 hour.
Turn off the
oven,
but do not open the oven door at all.
Preheat oven to 325\u00b0.
Mix together flour, mustard and all other dry seasonings.
Pour Worcestershire sauce over roast and rub all over, then roll roast all around in flour mixture until well coated.
Place in oven pan.
Pour water and wine around roast.
Use meat thermometer to cook to desired doneness.
Keep roast covered until the last 30 minutes of cooking; baste with juices during the last 30 minutes.
Preheat grill.
Generously rub rib roast with salt and pepper.
side.
For the Roast:
Season the rib roast generously with salt
245 degrees C).
Brush rib roast lightly with olive oil. Rub