BEEF
Old Fashioned Meat Loaf
Oxtail Ragout

Beef Soup

Beef Stroganoff

French Pot Roast of Beef

Meat Balls

Meat Dolmathes

Mother's Day Roast Beef  


STANDING RIB ROAST
Yield: Allow 1 pound per person

Purchase all seven ribs for economy. Remove the shoulder bone and chine if the store has not trimmed the beef. Slice off the bottom two ribs for steak kebabs (Recipe, page ), or Stroganoff (Recipe, page ) and freeze.

Do not cut through or remove the ribs before cooking or the timing will change.

Cooking time: If you have a meat thermometer, remove the roast from the oven when it registers 120 ° for rare beef, 130 ° for medium-rare, 140 ° for medium, and 150 ° for well-done. Let the meat stand for 15-20 minutes before carving. The juices will settle and the texture will be firmer, allowing easier carving. It will continue to cook internally as it stands. If you do not have a thermometer, follow the method below for a beef that is first seared 20 minutes in a preheated 450 ° F oven. Cooking time includes the first twenty minutes. Do not baste at any time.

Rare
  16-18 minutes per pound
Medium-rare
  20-22 minutes per pound
Medium
  24-26 minutes per pound
Well-done
  30 minutes per pound
The smaller the roast, the longer time needed per pound to cook..

First 5 ribs prime or choice beef, approximately 8-10 pounds
Kosher salt
Freshly ground black pepper
2 tablespoons melted butter
Optional: 1-2 cloves garlic
3 Bermuda onions, sliced thick
2 celery ribs, thinly sliced
1 1/4 cups beef broth

1. Bring the beef to room temperature. Slice off as much fat as possible without cutting into the meat. Sprinkle the beef and bones with salt and black pepper. Brush the melted butter over all. If you like garlic, crush a clove or two and rub it into the beef, or slit the top with a sharp knife and slice the garlic into thin slivers to insert.
2. Preheat oven to 450 ° F. Line a roasting pan with the onions and celery and place the beef on top bones up. (In my Mother = s day, the beef was cooked fat side up for the fat to drip through the beef. When the fat has been cut away, it is best to cook the beef bones up to keep it moist.) Pour the broth into the bottom of the pan and roast, uncovered, 15 minutes. Reduce temperature to 325 ° F and cook until done to your liking. Turn the beef over the last 20 minutes to brown the top.
3. To slice: Cut the bones off before slicing. Serve with gravy and white horseradish on the side.

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Food Protection Manager Certification Examination Exp. 9/14/2015