1, 3-bone, 7lb. Beef rib roast
2 tablespoons black peppercorns
2 tablespoons mustard seed
1/2 cup whole grain mustard
2 tablespoons Worcestershire sauce
2 tablespoons fresh rosemary
2 tablespoons black peppercorns
2 tablespoons mustard seed
1/2 cup whole grain mustard
2 tablespoons Worcestershire sauce
2 tablespoons fresh rosemary
method
1. Crush the pepper and mustard seeds. Mix all together into a paste and apply to roast. Let sit overnight
2. Allow roast to come to room temperature.
3. Pre-heat oven to 200 to 225°F (100 - 110°C) gas mark 1/4..
4. In a large roasting pan, on the stove top over 2 burners, brown the rib roast on all sides. This will take about 8 - 10 minutes to do, yes . . . it is very awkward to do! About 1/2 cup of fat should render out during this process.
5. Remove the roast from the pan and place a wire rack in the bottom of the pan. Set the roast on this rack.
6. Place the roast in the oven and cook for 30 minutes per pound - it will take about 3 1/2 hours for a 7lb roast.
7. Meat temp should be around 120°F (55°C). for rare, 135ºF (65°C). ) for medium rare.
8. When removing from the oven, cover loosely with foil and let rest 20 minutes. This will allow the temp to go up another 5º - 10º and will allow the juices to re-distribute.
9. To make your AuJus, add some beef broth or red wine to the roasting pan, heat up and scrape the bits from the bottom of the pan. Let this mixture reduce by 1/2.
2. Allow roast to come to room temperature.
3. Pre-heat oven to 200 to 225°F (100 - 110°C) gas mark 1/4..
4. In a large roasting pan, on the stove top over 2 burners, brown the rib roast on all sides. This will take about 8 - 10 minutes to do, yes . . . it is very awkward to do! About 1/2 cup of fat should render out during this process.
5. Remove the roast from the pan and place a wire rack in the bottom of the pan. Set the roast on this rack.
6. Place the roast in the oven and cook for 30 minutes per pound - it will take about 3 1/2 hours for a 7lb roast.
7. Meat temp should be around 120°F (55°C). for rare, 135ºF (65°C). ) for medium rare.
8. When removing from the oven, cover loosely with foil and let rest 20 minutes. This will allow the temp to go up another 5º - 10º and will allow the juices to re-distribute.
9. To make your AuJus, add some beef broth or red wine to the roasting pan, heat up and scrape the bits from the bottom of the pan. Let this mixture reduce by 1/2.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
