Beef Rib Roast

IMG_2365Early on in my cooking experience, I ran across a book by Adelle Davis, Let’s Cook It Right.  As is the case with most of my cook books, I found a few things that have stuck with me.  My favorite is her version of slow-cooking, and I’m not talking slow cooker.  The basics are; cook the thoroughly defrosted meat/poultry (I find this works best for large meats like rib roasts and turkeys) at 300°F for 1 hour.  This kills any lurking bacteria.  Then, lower your oven to the internal temperature of the meat/poultry when done.  For this, I recommend both an oven thermometer (oven temperatures can vary substantially) and a meat thermometer to test the internal temperature of the meat (stay away from bones – they can impact the temperature).  I prefer an instant-read button thermometer.  This method takes  3 times longer than usual but is well worth it.  It just takes some planning.  The operative theory is that if the meat/poultry is not subjected to excessively high heat, it will not over-cook nor can it dry out.  It stays moist and tender.  And I am here to tell you, it works.  You roast it uncovered and no liquid is added.  It scared the hell out of me the first time I tried it.  The trick comes when you try to determine what the internal temperature should be.  The USDA recommends a minimum temperature of beef at 145°F, period.  Depending on your source, rare can range from 120-130, medium rare from 130-145, medium from 140-160 and well from 150-170.  You may have to do some research or experimenting to determine where your comfort level is.

The planning part has to do with the total cooking time.  It takes approximately 3 times longer than normal.  Depending on what you’re cooking, that generally means about 1 hour per pound.  Depending on the meat/poultry and its cut, it could take a little longer.  I have been known to cook rib roasts and turkeys over night.  My mom used to say that I was the only person she knew who needed a calculator to figure out when to start their turkey and how long it should cook.  Since it literally can’t be overcooked, a little longer won’t hurt a thing.  If you would like more details, I recommend Davis’ book.  I generally follow the cooking times and temperatures in she recommends.

seasoned rib

 

Any way, I found a small rib roast in the freezer the other day and decided its time had come.  I like to rub my rib roast (incidentally, this can not be called a Standing Rib Roast because the bones have been removed – personally, I like the bones on – I think it provides better taste) with olive oil.  You can use any oil you like.  A cooking spray would work  well but a garlic olive oil might be just the thing.  Season well.  I use Canadian Steak Seasoning.  Salt and pepper are fine but a little garlic salt/powder wouldn’t hurt.  You could also use some Worcestershire Sauce or almost anything else that strikes your fancy.  Incidentally, the foil is just to make clean-up easier.

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