Rib Roast

Followup folks! The dinner I could win at Fairway could be a rib roast! Exactly what I am planning for New Year’s Eve when my cousins Leslie and Neil and my brother Jeff and sister-in-law Eileen come. We have rib roast every new year’s eve. Except when we have rack of lamb.

Of course I could also win Salmon en Croute but Neil wouldn’t eat that, or Turkey, which I could eat any day of the week. (There’s other stuff too but the thought of rib roast is running through my head at the moment specially because it comes with potatoes, squash, green beans, an hors d’oeuvre and a cake). 

I am rambling here because I am very hungry. Time to make dinner.

Mmmm rib roast. Doing an article on rib roast for the newspaper. Here’s how I cook the meat:

Rib Roast

2-3 standing rib of beef

kitchen string

1 tablespoon paprika

1-1/2 teaspoons salt

1-1/2 teaspoons garlic powder

1 teaspoon freshly ground black pepper

water, stock or red wine

Preheat the oven to 450 degrees. Carve the meat from the bone, as close as you can from the bone so that you are left with a boneless roast and L-shaped bones. Tie the meat back onto the bones with kitchen string.

Better yet — get the butcher to do this for you.

Place the paprika, salt, garlic powder and pepper in a small bowl and add enough water, stock or red wine to make a smooth paste the texture of ketchup. Brush the surface of the roast, including the bones, with the paste. Place the roast, bones side down in a roasting pan. Roast for 20 minutes. Lower the heat to 350 degrees. Cook for another 15 minutes per pound or until cooked to degree of desired doneness. For rare, a meat thermometer should read 115 degrees, 125 degrees for medium (the temperature will rise slightly even after you take it out of the oven). Let the roast rest for 15 minutes before you carve it. To carve, remove the strings and place the meat on a carving board to slice. Makes 4-8 servings