Rib RoastShow: At Shakespeare's Table |
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Nothing is easier or more impressively Renaissance and English than a large joint of meat. Use a bone-in roast for better flavor and a more-authentic look. Try not to take the meat directly from the cold refrigerator to the oven. Give it 30 minutes to sit at room temperature before roasting. 1 bone-in beef rib roast, about 5 pounds Preheat over to 450°F. Have a large roasting pan ready. Salt and pepper meat liberally and place bone side down in the pan. Roast for 15 minutes at 450°F. Turn over temperature to 350°F and roast for an additional hour. Using a meat thermometer, check the temperature in several places. The meat is really rare, but wonderful at 120° and nicely rare at 125°. If you and your guests prefer medium, you can take it to an internal temp of 140°, but don't go above 155° or you have wasted your money on a good cut of meat and should have stuck to a boiled pot roast. After removing meat from oven, let sit for 20 minutes. Pour off the fat and discard or save for another use. Place roasting pan over two burners and add beef broth, scraping up browned bits as it cooks. Boil until the liquid is reduced by 1/3-1/2. Serve slices of beef, passing the sauce alongside. (Note: if you don't want to leave the roasting pan over a high flame, after you've "deglazed" the pan with the broth briefly, pour the contents into a saucepan. Follow directions to boil and reduce.) Serves 6-8 with a nice assortment of side dishes ©Eat Feed podcast all rights reserved |
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