Originally Posted by
ecu1984
I usually just simply rub these with kosher salt and fresh ground black pepper
tie it up and place in a sweet little rotisserie oven I have.
Going to do this one in the range's oven tomorrow,
I will take a stick of room temperature butter in a mixing bowl, add a tablespoon of olive oil,
kosher salt, ground pepper, about 4 cloves of finely chopped garlic, and whatever else I
think of and make a paste. Then cover the rib roast completely with this paste, place it on a rack in the roasting pan.
Bake it at 500 degrees for 5 minutes/lb. so this one is 8lbs, therefore 500degrees for 40 minutes,
then turn the oven off and do not open the oven door for any reason until 2hrs passes.
Take it out and let it rest tented w/ foil for about 20 mins and it will be perfect everytime.
Nice bark and perfect med rare center. I then take the drippings from the roasting pan and make my au jus
by adding a little flour, a tab of butter for richness and beef broth, bring to a boil while whisking and its done.
My "go to" side with this is a twice baked loaded potato.
This is what I'll be devouring watching the game on Saturday
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