There are two basic ways to do a stsanding roast - one is the low temp roast method (low and slow) and the other is a sear method. My favorite way to do it is the sear method.
To start with you need a good cut of meat, in addition to the usual good fat distribution make sure you pick a piece that is proportioned well. You want one that looks kind of square, so it cooks evenly.
This part is optional: Cut along the ribs until you get to the back bone, i.e. don't cut the meat all the way off. You can then season there with some salt(sparingly), pepper, herb (I like fresh thyme, but some like rosemary). Tie the meat back to the bone in between the ribs.
Preheat oven well to 500F. While that is going on, either render some beef or pork fat. You can get it from the roast or buy it separately, or use clarified butter. Dry the meat off and rub it all over with some garlic cloves, lightly crushed. You can also salt (kosher) and sprinkle with herbs - note do not leave garlic pieces on the meat - just rub it all over.
Roast the meat in the oven for 20-30 minutes. Baste with rendered fat or butter. Turn the heat down to 350. Roast about 15 minutes per pound with basting every 20-30 minutes until desired doneness on the thermometer; 115 for rare, 120 for medium rare. Let rest for 20 minutes loosely covered with foil.
From my experience you will get little juice to make a gravy with, mostly just fat. I use that fat to make a roux and then some gravy using separate beef stock. You can cook some mushrooms with garlic and shallots, served separately or deglaze the pan with some red wine and add that to the gravy for a mushroom gravy.
I always serve this with Yorkshire pudding (which isn't pudding at all) made with some of the fat from the roast. If you're going to make that, make sure that it comes out of the oven at serving time - it's like a souffle - it puffs up nice, but wilts afterward. Let me know if you want the recipe for that.
Another thing that goes really well is a potato gratin made with mixed herbs and goat cheese, or made with wild mushrooms and gruyere.
Today I was thawing out some spaghetti sauce and come to find out, it was just some reduced tomato sauce! I knew I should have labeled them better, anyhow, I needed to make it into a spaghetti sauce.
I have a container of "Spice Classics" Italian seasoning. The label says it included thyme oregano and other spices. I put about 2 tablespoons of this dried stuff in there with about 1/8 to 1/4 cup of sugar and WHOA! Pretty good sauce after I cooked it down some more! Not great as home made cooking down all day, but a good reasonable facsimile!
I love Yorshire pudding. I have not cooked that in 15 years. Yes, I need a new recipe for that! It is very delicious with good cuts of beef.
Do you know how to make au jus? I prefer that with rib roast, but do not know how to make it. I need something pretty simple please.
Thank you very much for instructions on the roast.
I bet you are a wonderful cook, with all of these delightful dishes!
Alane
The basic Yorkshire pudding recipe is simply mixing some eggs, milk and flour and beating until really there is a lot of air in it - like you were making a cake, but with the milk, it won't get as thick and ribbon like a cake batter.
I'll look in my Beard book as well but there are a ton of recipes on the web - the tip/trick that I have(from Beard) for this is to preheat the oven to 450F, while you're making the batter preheat the dish. Then when you are going to make it, pour 1/4 cup of HOT beef fat, taken from the roasting pan and kept hot, into the dish and then pour the batter in afterward. You may want to keep your guests out of the kitchen when you do that. I have had many ask "why is it so good" and "how do you make it" that are later astonished that they ate something with so much fat and eggs in it, to which I always respond - hey it's only once a year, etc.. BTW I remembered that I posted pics of a rib roast and Yorkshire pudding on page 5 of this thread.
Au jus is nothing more than the roasting pan, drained of fat, deglazed with beef stock. If you are going to do this I HIGHLY recommend that you make your own beef or veal stock - again, ask for recipes. An alternative may be if your butcher makes and sells it, or you could try http://www.gatewaygourmet.com/demi.htm gateway gourmet - the only concentrates I have ever found good enough to use.
Thanks for the compliment - cooking is one of my favorite things to do. I really like the creative release and it enables me to have fun and "spread the love" to people at the same time.
Oh, another tip, if you cook the roast rare, if anyone wants it more well done it's an easy task to put some into hot stock for a minute or two to cook it some more without drying it out.
I just realized you said James Beard! I haven't heard of Beard in AGES~ I use to have a cookbook and lost it. Actually, I forgot all about him, since I lost the book so long ago.
One of the best of all time. He had a white cake recipe I use to use all of the time. It called for a LOT of eggs. See if you can find that too! It was so rich and ...gosh, my mouth is watering. I think it called for something like 6 eggs, it was a lot I remember that.
Thanks for the reminder. Now to find a cookbook to purchase!
Alane
Today I was thawing out some spaghetti sauce and come to find out, it was just some reduced tomato sauce! I knew I should have labeled them better, anyhow, I needed to make it into a spaghetti sauce.
I have a container of "Spice Classics" Italian seasoning. The label says it included thyme oregano and other spices. I put about 2 tablespoons of this dried stuff in there with about 1/8 to 1/4 cup of sugar and WHOA! Pretty good sauce after I cooked it down some more! Not great as home made cooking down all day, but a good reasonable facsimile!
I made spaghetti last night. I make a couple of versions but my standard meat sauce is almost identical to what you just did.
1 - 1.25 lbs of ground beef.
Cook that up with a med chopped onion and 3-4 minced garlic cloves.
Add a 28 oz can of tomato puree and one 28 oz can of whole tomatoes (cut in half).
I don't add sugar. I suppose it's already in the canned stuff.
I don't measure but then I add Italian Seasoning because it has everything in it. I use at least 2 Tbs.
I do add extra Rosemary. Maybe 3/4 - 1 tsp. Crush it in your fingers to break up the little sticks even further and to release some oils.
I also add some powdered garlic powder as well. Probably another tsp.
Variations: Add a can of mushroom pieces or some fresh shrooms (not from your reef tank).
Add some fresh grated Parmesan cheese once the sauce is done.
Quick meatless sauce. Tomato puree, fresh basil and fresh garlic.
Lots of basil and garlic. Dash of salt and a pinch of sugar.
Fresh grated Parmesan cheese right at the end.
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alane,
I checked my Bear book - the roast is 500F, 35-40 minutes basting 2X, then 325F. 120-125F depending on how you like it.
His Yorkshir pudding is 2 eggs, 1C milk, 1C flour-sifted, 1/2t salt, 1/2t pepper, 1/4c beef fat -heated. Beat eggs unitl light, then gradually add flour and milk,preheat oven and 11x14x2 pan to 450F. Pour in hot fat, then bake 10 minutes, then lower heat to 375 until pudding has risen and is browned. Don't open door during first 20 minutes. Serve immediately.
I really appreciate you looking that up for me. There are so many recipes on the internet, and you don't know how good they are until you pick one out and try it. For some dishes, you definately want a tried and true recipe, or method. Otherwise a complete waste of money and time.
Once again thank you,
alane
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