A Perfect Roast of Beef
“They would feast on Who-pudding, and rare Who-roast-beast
Which was something the Grinch couldn’t stand in the least!”
—How the Grinch Stole Christmas, by Dr. Seuss.
<Stay tuned! Tomorrow brings the accompaniment: Creamy horseradish sauce.>
(adapted from What’s Cooking America)
- One prime rib or standing rib roast--have the butcher trim excess fat, cut the roast from the bone, then tie them back together. (For how much to purchase, please consult your butcher or this website)
- 2 Tbsp butter, softened
- salt, pepper
- Special equipment: Roasting pan, meat thermometer
- Bring the meat up to room temperature at least 1-2 hours before cooking. Preheat oven to 450* (Do not use convection).
- Rub the cut ends of the roast with the butter. Season the roast liberally with salt and pepper.
- Place the rib roast bones down, fat side up in your roasting pan. Place in the hot oven for 15 minutes. After 15 minutes, lower the oven temperature to 325*. Continue to cook until the center of the meat is 120* to 125*. (See website chart for approximate cooking times) Remove from the oven and let rest for at least 20-30 minutes, tented. The meat should register 125* to 130* after resting, a perfect medium-rare.
- Cut off the string and remove the rack of bones. Slice to the thickness desired.