Rubbed rib roast
Roast
I find a succulent rib roast to be one of the most satisfying meals around. There is a richness to it that doesn't seem attainable in the everyday ordinary steak. But the way I like it isn't necessarily the way others might. Personally I don't like them to have raw centers. I think raw is flavorless and to chewy when it comes to a roast of this sort. I am looking for the silken texture and tender chew that only a rib roast will afford. Realize though the idea is to get it just cooked and no more. I want the rosy- pink to go from edge to edge and for the roast to remain extremely juicy. I sear it in a smoking hot big cast iron pan to give it a crust but I know most people aren't equipped to do this. You can also do a large rib roast, 10 lbs or more, in the oven by heating it to 450 degrees and baking it for 17 minutes and then removing it and letting it and the oven cool completely before continuing. Remember the idea is to keep as much of the interior as rosy-pink as possible. Let me reiterate, pink is not raw. I also pull the roast about 123 to 125 degrees and then let it rest covered with foil in a warm spot at the back of the stove letting the carry over cooking finish the job. This rest is really important for the re-absorbtion of juices. If you don't do this the roast will bleed out and the meat will look overcooked. I like a crust on my rib roast and I came up with this one after making a sauce from a recipe by Alain Ducasse. The sauce contained fennel seed and Szechuan peppercorns that so enhanced the flavor of the steak I was dumbfounded. I make au jus but I make it from beef stock and essentially make strained French onion soup. You sort of have to use your head here and finesse this. I really don't like to give minutes per pound because I don't think you can be that exact. I have seen 13 pound roast cook in the same amount of time as a 10 and I think it is because they are cylindrical and so sometimes the circumference is the same but the lengths are different which I think creates equal cooking times. The total in-oven time can be 2 1/2 to 3 hours so take this into account. In the end you are looking at approximately 15 to 18 minutes per lb to reach an internal, after the meat has rested for the 30 minutes, temperature of 130 to 135 degrees
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