Post by cuteascountry_Shortcake on Nov 27, 2004 8:43:25 GMT -6
Roast Standing Rib of Beef
Beef is as almost as traditional for Christmas as turkey is for Thanksgiving. In a state where much of the lore and culture are based on ranching, that is understandable. But the hunting tradition is important here also. So you'll find plenty of wild game recipes on holiday tables.
Allow 2 to 3 servings per pound when buying a standing rib roast. Ask the butcher to separate the roast from the bones, and then to tie it back in position. This allows for easier slicing while retaining the natural roasting rack formed by the ribs. Remove string before slicing.
Roast Standing Rib of Beef
1 (5 - 8-pound) standing rib roast
3 - 4 cloves garlic, cut into slivers, optional
2 teaspoons salt, or to taste TEXT
1 teaspoon pepper, or to taste
Preparation
Remove roast from refrigerator 1 hour before roasting to allow meat to come to room temperature. Preheat oven to 325°. <br> If desired, pierce surface of roast at intervals with the tip of a sharp knife or ice pick and insert a sliver of garlic.
Place roast, fat side up, in open roasting pan. Place it on a rack, or let the ribs serve as a natural rack to keep the meat from sitting in the fat as it drips into the pan.
Do not add liquid to the pan; do not cover. Place meat in oven and roast for 18 to 20 minutes per pound, or until meat thermometer reads 140° for rare and up to 170° for well-done.
Medium-rare, about 145°, is optimum for flavor and tenderness. A roast that registers 140° to 145° when the meat thermometer is inserted in the thickest part, not touching fat or bone, will ensure that there are nice rare slices in the middle. Naturally, slices from the exterior will tend to be more done, thus ensuring a degree of doneness to make everyone happy.
Slice 1/2-inch thick.
Variation
For Beef Tenderloin, ask butcher to fold over and tie ends of 5-pound beef tenderloin to create a roast of uniform thickness. (Plan on 3 servings per pound for this boneless cut.) Insert slivers of fresh garlic, if desired. Rub lightly with butter or vegetable oil. Preheat oven to 400°. Place on a rack in a shallow roasting pan. Follow instructions for 500° Method.
The 500° Method for Perfect Roast Beef
This works for beef roasts such as standing rib or tenderloins that are best served medium rare. It is not a satisfactory method for preparing pot roasts or other less tender cuts that are more tender with long, slow cooking. Remove any size beef roast from refrigerator 1 hour before roasting. Preheat oven to 500°. Season roast as desired. Place roast in open roasting pan with shallow sides and cook for exactly 5 minutes per pound. Example: an 8-pound roast should cook for 40 minutes at 500°. Immediately, turn off oven. Do not open the oven door. Leave roast in hot oven for exactly 2 hours. Remove roast from oven. It will be cooked medium-rare. Caution: This method produces a lot of spatter in the oven if you're cooking a roast such as a standing rib with a thick layer of fat. Don't be surprised at some smoke, and expect to clean the oven.
Yield makes 10 to 12 servings
Estimated time (minutes) Total Time > 90
This recipe was found at: www.ucook.com/
Beef is as almost as traditional for Christmas as turkey is for Thanksgiving. In a state where much of the lore and culture are based on ranching, that is understandable. But the hunting tradition is important here also. So you'll find plenty of wild game recipes on holiday tables.
Allow 2 to 3 servings per pound when buying a standing rib roast. Ask the butcher to separate the roast from the bones, and then to tie it back in position. This allows for easier slicing while retaining the natural roasting rack formed by the ribs. Remove string before slicing.
Roast Standing Rib of Beef
1 (5 - 8-pound) standing rib roast
3 - 4 cloves garlic, cut into slivers, optional
2 teaspoons salt, or to taste TEXT
1 teaspoon pepper, or to taste
Preparation
Remove roast from refrigerator 1 hour before roasting to allow meat to come to room temperature. Preheat oven to 325°. <br> If desired, pierce surface of roast at intervals with the tip of a sharp knife or ice pick and insert a sliver of garlic.
Place roast, fat side up, in open roasting pan. Place it on a rack, or let the ribs serve as a natural rack to keep the meat from sitting in the fat as it drips into the pan.
Do not add liquid to the pan; do not cover. Place meat in oven and roast for 18 to 20 minutes per pound, or until meat thermometer reads 140° for rare and up to 170° for well-done.
Medium-rare, about 145°, is optimum for flavor and tenderness. A roast that registers 140° to 145° when the meat thermometer is inserted in the thickest part, not touching fat or bone, will ensure that there are nice rare slices in the middle. Naturally, slices from the exterior will tend to be more done, thus ensuring a degree of doneness to make everyone happy.
Slice 1/2-inch thick.
Variation
For Beef Tenderloin, ask butcher to fold over and tie ends of 5-pound beef tenderloin to create a roast of uniform thickness. (Plan on 3 servings per pound for this boneless cut.) Insert slivers of fresh garlic, if desired. Rub lightly with butter or vegetable oil. Preheat oven to 400°. Place on a rack in a shallow roasting pan. Follow instructions for 500° Method.
The 500° Method for Perfect Roast Beef
This works for beef roasts such as standing rib or tenderloins that are best served medium rare. It is not a satisfactory method for preparing pot roasts or other less tender cuts that are more tender with long, slow cooking. Remove any size beef roast from refrigerator 1 hour before roasting. Preheat oven to 500°. Season roast as desired. Place roast in open roasting pan with shallow sides and cook for exactly 5 minutes per pound. Example: an 8-pound roast should cook for 40 minutes at 500°. Immediately, turn off oven. Do not open the oven door. Leave roast in hot oven for exactly 2 hours. Remove roast from oven. It will be cooked medium-rare. Caution: This method produces a lot of spatter in the oven if you're cooking a roast such as a standing rib with a thick layer of fat. Don't be surprised at some smoke, and expect to clean the oven.
Yield makes 10 to 12 servings
Estimated time (minutes) Total Time > 90
This recipe was found at: www.ucook.com/