Cooking The Perfect Roast
1.Arrange
oven rack in lower third of oven. Heat oven to 500F.
DO NOT trim beef
rib roast of excess fat, leave fat layer. Rub the roast
with olive oil,
salt, pepper or New Brunswick steak Company's "ALMOST FAMOUS Spice Rub"
Arrange roast rib bones down, in a large shallow roasting pan. (Do not
add water or cover the pan.
) Insert an oven proof - dial meat
thermometer so tip is centered in thickest part of rib roast not
resting in fat or touching the bone. (This thermometer will remain in
the roast during the entire roasting time2.Roast
20 or 30 minutes at 500F,
Until roast begins to brown , searing in all
the jucies. Turn oven down to 350F and continue to roast
until the meat
thermometer's temperature reaches 130F for rare --145F for medium-- or
165F for well. (If you're using an instant-read thermometer, insert the
metal shaft into the thickest part of the roast, at least 2 inches into
the meat. Let stand 10 minutes.)
Transfer roast to a carving board, and
tent loosely with foil. Let stand 15 minutes. (Temperature will
continue to rise 5 to 10 degrees.)
3.Serve with side of Au Jus Juice and Horseradish cream.
For horseradish cream use 1/2 cup sour cream,
2 tablespoons prepared horse radish,
2 teaspoons chopped shallots, 1
teaspoon white balsamic or white-wine vinegar. Combine all ingredients
in small and refrigerate.
For the Au Jus. Pan drippings from roast, about 1 1/2cups
3/4 cups of red wine 2 cups beef stock 3 tablespoons unsalted butter
Salt and freshly ground pepper
Strain drippings from roasting, skim fat from drippings. Place roasting
pan over 2 burners, heat on medium high and add in drippings, stir to
deglaze, add in wine and stock
reduce by 1/3, about 5 minutes on
steady boil, stirring occasionally. Turn off heat, add in butter.
Season, to taste, with salt and pepper. Strain once more into a serving vessel.
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