Friday, December 25, 2015

ROAST BEEF for Christmas Dinner... or any day of the week!

OK OK OK OK OK, I have diverted from my Nana's "milwaukee" method of roast beef and have altered it somewhat.  I found that it's similar to many methods out there, there are no new ideas.  THIS is my version...

How to cook a no fail, 

I promise, I absolutely promise, 

Standing Prime Rib Roast Beef

Here's the instructions,

Any prime rib roast beef, bone in, ANY size

Take the roast out of the fridge and leave it on the counter, uncovered, to dry, for at least 5 hours. You want it to get to room temperature, whatever your room is :)

Preheat oven to 500 degrees for at least 45 minutes.

Slather the roast LIBERALLY with butter, all sides.
Cover the butter LIBERALLY with salt and pepper, all sides.

Place roast, bone side down, in a dry roasting pan.  Put it in the oven. Cook the meat for 6 minutes per pound of meat.  Calculate from the weight on the package and round UP to the nearest minute.
Set timer for that length of time.

At the end, turn off the oven and leave for 2-3 hours, the oven is cold after 2 but I Take it out of the roasting pan so I can have the juices which I separate and use for beef fat in the freezer and to make the gravy.  I put it back in the cold oven in anothr pan and leave it another hour to just sit there and do meaty things.  I make the gravy, cook the veg and generally get dinner ready.

Remove from cold oven, slice, eat, slice, eat, slice, eat.  I slice it by removing the bones in one swipe and then slicing down on a cutting board.  Add any accumulated juices to your gravy.

I promise, on my honor, this is the best you'll ever eat.

Here's the beauty shots, I did it for Christmas dinner today:




Merry Christmas from me to all of you, Thanks for your support, here's to fun cooking in 2016! 



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