| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mike03 |
5 |
servings |
INGREDIENTS
| 1 |
|
Oven-ready beef rib roast; 4 or 5 bones |
|
|
(approximately 4 1/2 to 5 1/2 lbs) |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Coarsely-ground black pepper |
| 3 |
tb |
Coarse salt |
| 2 |
tb |
Chopped fresh garlic |
| 3 |
tb |
Dried thyme |
| 3 |
tb |
Dried rosemary |
INSTRUCTIONS
Preheat the oven to 425 degrees. Brush the meat with the olive oil. Combine
all of the seasonings in a small bowl. Rub the seasoning paste uniformly
over the meat. Place the meat, bone side down, in a roasting pan and roast
for 20 minutes. At the end of 20 minutes, reduce the oven temperature to
350 degrees and continue cooking for 1 1/2 to 2 hours for medium-rare or
until a thermometer inserted near the center of the roast reads 130
degrees. While the beef is cooking, periodically, CAREFULLY pour off the
fat that has accumulated in the roasting pan into a heat proof container.
Remove the roast from the oven and allow to stand for 20 minutes before
carving. After the roast has rested for 20 minutes, transfer it to a large
cutting board, being careful not to burn yourself. Lay the roast
bone-side-down on the cutting board. Insert a sharp knife between the meat
and the rib bones, separating the meat from the ribs in one large piece to
slice the beef into boneless slices or simply carve into rib portions, each
with a bone attached. Carve the boneless meat into 1/2-inch thick slices.
This recipe yields 5 to 8 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B01 broadcast 05-04-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-10-1997
Recipe by: Michael Lomonaco
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