Quote:
Originally Posted by LadyCoonskinner
I don't know. I was gonna ask the lady at the meat market where we buy our meat. She said she would help, but I trust you more. Give me ideas man!!!!
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Buy a digital thermometer. (Really you want one with a probe that can be inserted into the meat and left while cooking.
Preheat oven to 200 degrees.
Rub roast with canola oil.
Make a mixture of salt, pepper and garlic
Use about 1 teaspoon of salt per bone and half that much fresh cracked black pepper and 1 clove of garlic (finely chopped)
Remember the ratio is based on the size of the roast. If you have a 3 rib roast, then multiply the 1 teaspoon salt, ½ teaspoon of pepper and 1 clove of garlic by 3.
Mix just a few drops of canola oil into the season (just enough to bind it into a rub) then rub evenly over the roast.
Place in a roasting pan, on a rack. (If you don’t have a rack for your pan, chop up a bunch of onion, celery, and carrots (even some potatoes) and place the roast on top of that)
Then cook at 200 degrees until the roast is 10 degrees lower than you want it. If you want a medium rare roast, the temp is 130 at the center. (So remove from the oven at 120.)
140 internal is medium
150 is medium well
So for medium remove at 130
For medium well remove at 140
If you just have to ruin it and go well done, remove the roast at 150. (Don’t go over that!)
Remove the roast at the desired temp. Turn the oven up to 500 degrees. Tent the roast with tinfoil and let it stand until the internal temp reaches the desired level (the temp will continue to rise for as much as 10 minutes. Just watch your thermometer. When it stops rising you know it has rested.
Now stick the roast back in the oven for 10 minutes. (Don’t go over 10 minutes!) This will give you a nice finished crust.
Let the roast stand for five or so minutes and slice and serve!
If you want to make a sauce, before you put the roast back in the oven at 500 degrees, drain off all the juices from the roasting pan first.
Put these in a sauce pan on the stove and bring up to temp. Add a cup of canned beef stock, some sage leaves and bring to a boil.
Make a mixture of 2 TLBS flour and 2 TLBS softened butter (use real unsalted butter) and whisk this into the sauce in thirds (to achieve the thickness you like)
Adjust seasonings and serve with the roast.
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