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Main-Beef: The Roast Beef

Source of Recipe

Beat That! Cookbook


List of Ingredients

9 pounds standing rib roast, chine bone removed
trimmed of all but 1/4" layer of fat
3 large garlic cloves, crushed
2 tablespoons minced fresh thyme (1 tsp dried)
2 tablespoons freshly ground black pepper
1 tablespoon flour
1 tablespoon unsalted butter, softened
1 tablespoon light brown sugar
1/2 teaspoon ground allspice
kosher salt


Recipe

You need to plan ahead in order to coat the beef with crust 24-48 hours ahead. Mix all but beef and salt in a small bowl. Rub the resulting paste all over the beef; then cover the beef with plastic wrap and put it back in the refrigerator for 1-2 days. On the day you're planning to serve it, bring the meat to room temperature; this will take at least 4 hours.

Preheat the oven to 500�F. Sprinkle the meat all over with coarse salt. Put the meat, rib side down, into a roasting pan. Roast the meat for 20 minutes, then lower the heat to 325�F. Continue roasting the meat for 1 1/2 to 2 hours, or until a meat thermometer stuck into the small end reads 120�F. (That's for rare meat, which is recommended by author.) Once it's out of the oven, the meat should rest for at least 15 minutes before carving; can rest up to 45 minutes, covered with foil and set on the back of the stove. The temperature will continue to rise for a few minutes after the meat is taken out of the oven, so it will stay properly hot for some time. Serves 8-10.