Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Fancy Roast Beef

    Source of Recipe

    From "See You on Sunday" by Sam Sifton

    Recipe Introduction

    "Here is the gold-standard recipe for a fancy dinner for up to a dozen people: a standing rib roast of beef, simply dressed in salt and pepper, with a cloaking of butter and flour that helps it develop a crust. The process is simple, but the stakes are high; it's an expensive cut of meat. Lessen the anxiety by making sure to have a good thermometer at hand, so that you can pull the meat at your desired level of doneness. The clear fat that runs into the pan below the meat is a perfect vehicle for cooking potatoes."

    List of Ingredients

    ◦ One 3- to 4-pound rib roast of beef, 8 to 10 pounds
    ◦ 2 tablespoons unsalted butter
    ◦ cup all-purpose flour
    ◦ 2 tablespoons kosher salt
    ◦ 2 tablespoons freshly ground black pepper

    Recipe

    Remove the roast from the refrigerator 2 to 3 hours before cooking. Heat the oven to 450 F.
    Rub the butter on the cut ends of the roast.

    Combine the flour, salt, and pepper in a small bowl, then massage the mixture all over the meat.

    Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for 20 to 30 minutes, until the roast is nicely darkened. Reduce the heat to 350 F and continue to roast, basting every 15 to 20 minutes, until the roast reaches an internal temperature of 125 F for rare, closer to 130 F for medium-rare.

    Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or thin slices, depending on your tastes.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |