Hi guys!

I've been getting lots of comments about my "little" roast so I thought I'd better post the recipe.

Well, it's so easy I don't even consider it a recipe but technically, I guess it is!

You will need....

1 8-10 pound bone-in rib roast
Kosher salt
Freshly ground pepper

- Set the oven to 200 degrees.

- Salt and pepper both sides of the roast.

- Place roast fat side up on a rack in a roasting pan.

- Insert meat thermometer into center, thick portion of roast and be sure you DON'T TOUCH THE BONE. Touching the bone will give you a false reading.

- Throw it in the oven and forget it!

Well, keep and eye on the thermometer. The second it hits 140 degrees, take the roast out and let it "rest" for 30 minutes. Leave the thermometer in so you can check the temp later.

Total oven time can vary ALOT depending on density of the meat, moisture content, etc. which is why it is MUCH BETTER to cook roasts by temperature. This one took around 3-4 hours but honestly, I didn't even look at the clock because I just go by the temp!

As it is resting, it will continue cooking and end up around 143-145 by the time you slice it.

It is so delectable, words cannot express the emotions involved!

Hence, the picture...



Enjoy!

that looks sooooooo good but doubt my kids will eat it with so much pnk me and hubby would love it

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7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

I generally make my steaks between rare and medium rare. This roast comes out the perfect "medium" and is cooked all the way through.

You know, you can always do the roast and then cook your kids' slices a little longer in the pan if you want to turn them "grey" - LOL

Then, you and DH can enjoy the "real roast" and the kids will be happy with their colorless delight!

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

Marcie,
I do about the same with my rib roast with one slight modification. I set my thermometer for 125, when the alarm goes off I turn the oven to 450 degrees and reset the thermometer to 140. The time at the high heat makes for a real nice crisp outer layer.

Just my 2 cents..

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Marg

Gray....ooooof!!

I love RARE meat. DH has learned, in 10 years being with me, to eat his much MORE rare than he would before - used to order his medium well - UGH - but every now and then I get a roast a bit TOO rare for him, so I slice off his piece and nuke it for a minute or so. Then everyone is happy!

Marcie, that picture is STILL making me drool....

Char

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My husband and son want their meat so rare a good vet could get it back on it's feet in a couple of hours.

I like mine medium to medium well, so I cook it rare and zap mine in the microwave for a minute, comes out just perfect.

I can't wait to catch a good sale and fix a beautiful roast like this.

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I used to eat my meat medium well but over the years, I've slowly turned my taste towards more and more rare.

These days, my "sweet spot" is between rare and medium rare! I with they had a name for it

Although, when I go out, I always order my steaks rare because generally, I think they cook them a little "over" whatever you say. So usually, when I order rare, I get my perfect mid point!

Char, my DH likes his pretty rare but I also like mine rarer than he does. I do the same thing sometimes and nuke his portion for a few seconds to get it perfect! LOL

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It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

I love my meat rare. I always swore it was much more digestable that way and I recently read something on Dr. Mercola's site that backs that up. Sure would explain why my best friend who always has her steaks cooked to way beyond grey always moans about how meat doesn't agree with her after she eats it.

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>^..^<
Esther

Esther, LOL! I always KNEW it was healthier!!

It has no taste left at all to me once it gets past medium....and it's hard to chew!!

I like mine "charred rare" - warm all the way through but nice and crusty on the outside. Had me a nice New York strip steak cooked that way last night, and topped with pesto - OH YUM! It was one of the most tender NY strips I've ever eaten too, and they cooked it to perfection!

Color me happy....

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> I like mine "charred rare" - warm all the way through but nice and crusty on the outside. <HR></BLOCKQUOTE>



Why am I not surprised? You have described exactly my favorite way to cook steak and roasts.

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That's exactly the way I like mine! Darn, now I'm wanting steak for dinner.

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>^..^<
Esther

Yep medium rare to rare for me too. I'm glad I just had a steak for dinner or I'd be drooling.

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my blog

Maggie, I swear we were separated at birth! LOL!!

Dang, and all I have for dinner is some nasty ol' crab cakes.... Which I love too but man I LOVES me some rare BEEF!!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

LOL! ... and me with my chicken/broc bake.

It's ok, but I see the weekend in site, and a NY strip on the horizon. All I have to do is figure out how to fit a martini glass into the cup holder on my treadmill.

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Marcie! Please! That picture (drool, drool), it mesmerizes me drool, drool

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