Way easier than one might guess.
|4&1/2 lbs.||Beef Rib Roast, R-T-C, bone in|
|2||Beef Bouillon Cubes, optional|
|1 cup||Water, optional|
|1 cup||Horseradish Sauce, optional|
Remove the Beef Rib Roast from the refrigerator an hour or two before roasting. Allow 20 minutes per pound plus an additional hour in total for roasting. For example, a 4&1/2 pound roast would take about 2&1/2 hours to roast so you'd want to remove it from the refrigerator 3&1/2 to 4&1/2 hours before you intend to serve it.
Fifteen minutes before roasting commences make the following preparations. Move the bottom oven rack to its lowest position. Raise or remove any other oven rack(s) as necessary to allow for the roast to fit in the oven in a roasting pan or on a broiler pan. Preheat the oven to 550°F.
Slice the Garlic cloves into 1/4" slices, or about 2 to 3 per clove, depending on their size.
Turn the roast so that the ribs are facing up. Cut enough slits between the ribs uniformly spaced over this surface of the roast for each garlic clove slice and insert each into a slit until it disappears into the slit. Generously season this surface of the roast with Garlic Salt and Pepper. Turn the roast on each side and generously season each side. Place the roast rib side down in a roasting pan or on a broiler pan and generously season the remaining surface on top.
Insert a meat thermometer so that the tip rests in the center of the roast and without touching any bone. Insert it into the roast at the point that will be facing the oven door once it is in the oven. Choose the taller end, opposite from the end where the ribs are slightly showing.
Quickly place the pan with the roast in the preheated oven with the thermometer facing the door, close the door and immediately reduce the oven temperature setting to 325°F.
If you intend to serve with Au Jus, unwrap and place the Beef Bouillon Cubes in one cup of water in a small microwave safe bowl or measuring cup.
About an hour before the roasting should be done, begin checking the meat thermometer's temperature periodically. Keep in mind that the ends will be more well done than the center. Remove the roast from the oven when the meat thermometer reaches 140°F for rare, 150°F for medium-rare, 160°F for medium and 170°F for well done in the center. Let rest for 15 minutes before cutting and serving.
Meanwhile, if you intend to serve with Au Jus, remove the roast from the pan. Heat the bouillon water in the microwave to near boiling and the cubes are completely dissolved, stirring if necessary. Slowly and gently pour the hot bouillon into the pan. Stir to dissolve much of the meat drippings. Then pour all into a 2 cup or larger fat separating cup. Pour off the liquid to serve as Au Jus and discard the fat.
Remove the meat thermometer and hold the roast by a bone, standing on the point where the meat thermometer was inserted. Using a long and sharp knife, cut the bones from the roast with one slice as close to the bones as possible, separating the bones (connected by meat between them) from the roast. Set the bones aside. Place the cut side back down on a cutting board. Slice the roast in the direction that the bones ran and serve, optionally with Au Jus and or Horseradish Sauce.
In my experience, this is less tender if the roast was once frozen.
Source: Inspired by The Joy of Cooking
Nutrition Facts per Serving:
73g Fat (75.5% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
0 Lean Meat
0 Other Carbohydrates.
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