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    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 500ºF. 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 325ºF. Continue roasting the meat for 1 1/2 to 2 hours, or until a meat thermometer stuck into the small end reads 120ºF. (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.

 

 

 

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