On Tue, 20 Dec 2005 02:22:34 +0000 (UTC), Glitter Ninja wrote:
> I got the idea to make a standing rib roast for the holidays. I've
> never done one before, but my last two beef roasts have been so terribly
> sad that they ended up shredded in bbq sauce. So I'd like some hints on
> how to cook the roast medium-rare so I don't ruin it. Also, about how
> many pounds should I get for two people? If cooking a larger roast is
> preferable I don't mind leftovers.
>
Get at least a 2-3 rib roast. Anything smaller is just a large steak
with a bone in it. I've made rib roast using the following method
since it was first published in my local fish wrap.
From the San Francisco Chronicle:
Our Best Way technique turned out to be one of simplest. We
started with a fairly hot oven -- 450 degrees -- and roasted
the meat for 15 minutes to sear the outside. We then turned
the dial down to 350 degrees and finished it off at 20
minutes per pound (about 1 1/2 hours total for our 3
1/2-pound roast). We removed it from the oven when a
thermometer inserted in the middle (not hitting any bone)
registered 125 degrees. We let it rest for about 20 minutes
to allow the juices to settle and the meat continue cooking.
It eventually climbed to about 140 degrees.
This was prime rib nirvana. Talk about a fantastic roast.
While Food and Wine staffers were always eager to try the
prime rib experiments, word quickly spread from the test
kitchen that this was the one. The meat, succulent and
buttery, was a perfect bull's eye of doneness: medium toward
the outside and bouncy pink in the middle.
Don't forget to make Yorkshire Pudding! I found the same recipe
attributed to James Beard's "American Cookery" and to The New York
Times Cookbook by Craig Claiborne. So, it must be good!
http://www.sourdoughhome.com/yorkshirepudding.html
http://www.recipelink.com/mf/8/16967
Yorkshire Pudding
Ingredients
2 eggs
1 c milk
1 c sifted all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
Beef Drippings
Start by pre-heating the oven to 450F. Beat the eggs until quite light
and gradually beat in the milk and sifted flour. (Or put all in a
blender or mixer and beat or spin until batter is smooth). Season with
salt and pepper and a tablespoon or two of hot drippings if you like.
Heat an 11 x 14 pan and pour in a heavy layer of hot beef drippings.
Pour in the batter and bake at 450 F about 10 minutes then reduce the
heat to 375 and continue baking until golden brown, about 15 to 20
minutes. NOTE: Do NOT open the oven door during the first 20 minutes
of baking. You can also use muffin pans to make individual servings.
To serve the large pan, just cut the pudding into squares and take the
baking dish to the table.
Personally, I like to make round Yorkshire puddings and cut them into
wedges.
--
Practice safe eating. Always use condiments.