| How To Cook: |
|
|
1. Preheat the oven to 450°F (it will take about 15 minutes for most ovens to reach this temperature). For the most predictable results, insert a meat thermometer into the thickest part of the beef, being careful not to let the tip of the thermometer touch any fat or bone.
|
2. Place the beef, fat side up, in a large shallow roasting pan. (It is unnecessary to use a rack, since the ribs of the roast form a natural rack.)
|
3. Roast the beef undisturbed in the middle of the oven for 20 minutes. Reduce the heat to 325°F and continue to roast, without basting, for about 90 minutes, or until the beef is cooked to your taste.
|
4. A meat thermometer will register 130°F to 140°F when the beef is rare, 150°F to 160°F when medium, and 160°F to 170°F when it is well done. If you are not using a thermometer, start timing the roast after you reduce the heat to 325°F.
|
5. You can estimate approximately 12 minutes per pound for rare beef, 15 minutes per pound for medium, and 20 minutes per pound for well done.
|
6. Transfer the beef to a heated platter and let it rest for at least 15 minutes for easier carving. If you plan to accompany the beef with Yorkshire pudding, increase the oven heat to 400°F as soon as the beef is cooked.
|
7. Transfer the roast from the oven to a heated platter, drape foil loosely over it, and set aside in a warm place while the pudding bakes. If you have two ovens, time the pudding to finish cooking during the 15 minutes that the roast rests.
|
8. To carve, first remove a thin slice of beef from the large end of the roast so that it will stand firmly on this end. Insert a large fork below the top rib and carve slices of beef from the top, separating each slice from the bone as you proceed.
|
9. Traditionally, roast beef is served with its own juices and with a horseradish sauce.
|
|
NOTE:
|
|
Bringing meat to room temperature before cooking it is unnecessary. Roasts may go directly from the refrigerator to the oven.
|
| |
