I had a customer in today that bought an absolutely beautiful rib roast to cook slowly in his oven. We were discussing different seasoning. He told me he puts seasoning on the roast and then seals it in with a paste made of Kosher salt and water. He cooks it in an oven at 225 degrees until it is done.
When I am making a Rib Roast I like to cook it according to Betty Crocker. There is something about following Betty Crocker’s instructions that just makes you sure everything is going to turn out ok. I like to rub Montreal Steak Seasoning on my Rib Roasts prior to roasting. A good Horseradish sauce is a great compliment to the cooked Roast. If you have any of the roast left over, you can make a delicious sandwich.
Rib Roast according to the Betty Crocker Cookbook
Place beef, fat side up, on rack in shallow roasting
pan. The rack keeps the meat out of the drippings.
(With a rib roast, the ribs form a natural rack.) It
Is not necessary to baste.
Do not add water. Do not cover. Roast in 325 degree
oven. It is not necessary to preheat the oven.
Cooking times will vary.
Rib Roast 6 to 8 pounds
23 to 25 minutes per pound 140 degrees rare
27 to 30 minutes per pound 160 degrees medium
32 to 35 minutes per pound 170 degrees well
Oven Browned Potatoes
About 1 ½ hours before the beef roast is done, clean and boil
desired number of potatoes for 10 minutes. Drain the potatoes.
Cut a slice in the potatoes almost completely through. Place the
potatoes in beef drippings in pan, turning each potato to coat
completely. Continue cooking, turning potatoes once, until
tender and golden brown. Sprinkle with salt and pepper to taste.
Always make sure meat products are handled properly and cooked thoroughly.
Until next time, I hope you enjoy this edition of, “From Our Butcher Block to your table”.