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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

â—¦ One 3- to 4-pound rib roast of beef, 8 to 10 pounds
â—¦ 2 tablespoons unsalted butter
â—¦ ¼ cup all-purpose flour
â—¦ 2 tablespoons kosher salt
â—¦ 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.