This is one on the few times of the year that my wife likes to abandon the kitchen to allow me to work on my cooking masterpiece – a Rib Roast.
This year she bought a bone-in roast which I like to work with more than the boneless ones. It seems to me that bone-in roasts tend to have more flavor. If we manage to pick up the roast a few days early I like to unwrap it from the packaging and put it in a roasting dish with about:
> ¼ cup of olive oil rubbed in on all sides of it
> Montreal Steak Seasoning sprinkled and rubbed all over the roast generously
> A few sprigs of fresh thyme and rosemary from the garden, leaves stripped off and sprinkled all over the roast
I then cover the roast with a damp paper towel to allow it to age for a couple of days in the refrigerator, flipping it over a couple to times for the two broad sides of it to marinate in the oil, herbs and Montreal Steak Seasoning.
Whoa! I almost forgot my secret ingredient. I take a couple of shots of 12 to 15 year old Scotch and drizzle it on both of the broad sides of the roast. The alcohol evaporates off, but leaves a hint of smoky flavor to the meat.
This year, we did not pick-up the roast ahead of time so the beef will be aged in the refrigerator for about 6 hours uncovered. Not a big deal, but the longer ageing does help to impart more flavors to the beef.
Now here comes the real secret to a great rib roast – the cooking time. Be careful with this because the cooking time makes all of the difference in your roast! I definitely recommend the use of a meat thermometer to help you get your timing right.
Place beef fat side up on a rack in a shallow roasting pan. The rack keeps the meat out of the drippings. With a Bone-in Roast the ribs form a natural rack. It is not necessary to baste.
Place a meat thermometer so the tip is in the center of the thickest part of the beef and does not touch bone or rest in fat. Do not add water, do not cover. Roast in a 325 degree oven (preheating is not necessary). Roast to the desired degree of doneness below using the thermometer reading as a final guide.
For a Bone-in cut of about 6 to 8 pounds:
Rare thermometer reading 140 degrees, minutes of cooking time per pound 23 - 25
Medium thermometer reading 160 degrees, minutes of cooking time per pound 27 - 30
Well done thermometer reading 170 degrees, minutes of cooking time per pound 32 -35
For a Boneless cut of about 4 to 6 pounds:
Rare thermometer reading 140 degrees, minutes of cooking time per pound 26 - 32
Medium thermometer reading 160 degrees, minutes of cooking time per pound 34 - 38
Well done thermometer reading 170 degrees, minutes of cooking time per pound 40 - 42
Roasts are also easier to carve if allowed to set 15 to 20 minutes after removal from the oven. If the roast is to set before serving it should be removed from the oven when the thermometer registers 5 to 10 degrees lower than desired doneness as the meat continues to cook after removal from the oven. This is where you need to be careful if you are planning for a rare done roast so it does not over cook while standing to a medium done roast. Same thing if you want medium done so it does not cook over to well done. To serve au jus, spoon beef juices over carved beef. If you like more jus like we do, you can cheat by buying the packaged Aus Jus mix and heating it up in a separate pot before the roast is ready.
Oven Browned Potatoes
We like to cook the little broiler onions, mini-carrots and little red potatoes with our roast. About 1-1/2 hours before the beef roast is done, prepare and boil your little broiler onions, mini-carrots and little red potatoes for about 10 minutes then add your veggies to the drippings in the roasting pan with the beef. Turn the vegetables to coat completely with the drippings or brush them with melted butter or margarine. Continue cooking, turning vegetables once, until tender – about 1-1/4 hours. Sprinkle with salt and pepper for flavor.
FloridaGardener’s Black Eyed Peas
I usually buy the 1 pound bag of Publix Brand Black Eye Peas and follow the soaking and cooking instructions on the bag.
My favorite way to cook this traditional Southern food (supposed to bring good luck the whole year through if you eat them on New Year’s Day) follows.
> Peel and cut up about three broiler onions into small cubes.
> Peel and cut up a couple single cloves of garlic. I like to pull out a couple of my young garlic plants from the garden, peel and cut them up (including the green leaves) and throw them in the cooking pot.
> Sprinkle in some ground cumin to flavor and celery seeds (you can chop up and add some fresh celery if desired instead of celery seeds).
> I like to cut up and add in a couple fresh tomatoes from the garden.
> A chicken flavor bouillon cube or two for flavor.
> Smoked ham hocks or smoked pork neck bones are also a must add.
> The final addition – hot sauce and salt and pepper to taste.
Happy New Year and Happy Gardening – Enjoy!