Prep
At a minimum, take the roast out of the fridge and let it come to room temperature before starting.For more magnificence in your roast, consider dry-aging the beef before you start. Dry aging advice from Alton Brown shown below.
Preheat your oven to 200 degrees F
Locate a roasting pan with a rack and a skillet large enough to fit your roast.
Locate a roasting pan with a rack and a skillet large enough to fit your roast.
Searing
You'll want to sear the roast before you begin roasting it. Your butcher, and most recipes, will advise you to "Oven Sear" the meat, a procedure that asks you to start the roast in a 450-500 degree oven, then reduce the oven temp for the rest of the roasting period. We're not going to do that. We're going to pan sear it and slow roast it. Oven searing results in a 1/2" to 1" band at the outside of the roast that is overdone. This method results in a roast that is perfectly uniform from center to edge, and much more tender.
Dump about 3 TBSP of garlic powder and 3 TBSP cracked black pepper in a bowl. You can add rosemary, or other herbs and spices as you wish, but use dried herbs if you go that route, otherwise you're just going to burn the crap out of them and make them bitter.
Pack the mixture as thickly as possible all over the outside of the roast.
Get your skillet hot on the stovetop, and put in 2-3 TBSP Olive oil or other cooking oil.
Sear the roast for 2-4 minutes on each side. Your goal is to make a delicious crust on the outside of the roast, so just watch it and turn it when it looks good to you. You want to really get some carmelization on the outside - mine comes out with a couple of very dark spots by the time I get it where I want it.
Insert a meat thermometer into the thickest part of the roast.
Place in the preheated oven and let it go.
You'll need to roast it about 30-40 minutes per pound up to 5 lbs, then add 10 mins per pound for add'l pounds. For smaller roasts, cheat towards 30 mins.
I cooked a 9 lb roast this way and checked it after 4 hours - it was a little overdone.
Dump about 3 TBSP of garlic powder and 3 TBSP cracked black pepper in a bowl. You can add rosemary, or other herbs and spices as you wish, but use dried herbs if you go that route, otherwise you're just going to burn the crap out of them and make them bitter.
Pack the mixture as thickly as possible all over the outside of the roast.
Get your skillet hot on the stovetop, and put in 2-3 TBSP Olive oil or other cooking oil.
Sear the roast for 2-4 minutes on each side. Your goal is to make a delicious crust on the outside of the roast, so just watch it and turn it when it looks good to you. You want to really get some carmelization on the outside - mine comes out with a couple of very dark spots by the time I get it where I want it.
Roasting
Once the crust is completed, place the roast on the rack in your roaster. Do not cover it.Insert a meat thermometer into the thickest part of the roast.
Place in the preheated oven and let it go.
You'll need to roast it about 30-40 minutes per pound up to 5 lbs, then add 10 mins per pound for add'l pounds. For smaller roasts, cheat towards 30 mins.
I cooked a 9 lb roast this way and checked it after 4 hours - it was a little overdone.
Roast until your thermometer hits 125 degrees.
Remove from oven, and cover loosely with foil.
Allow it to rest for 20 minutes.
Slice and serve. Yum.
Alton Brown's dry aging instructions:
Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days.
No comments:
Post a Comment