In-laws are here, and I’m putting together a roast. It dawned on me that every time I see or post a cooking thread I learn something new, so…
I’ve got a five-pound rib roast (non-standing, and I didn’t have time to make it to the prime butcher). I had the meat cutter debone then replace and tie it.
I’m about to rub it with Penszey’s English Prime Rib Rub, let it sit for three or four hours, then put it in a 500 degree oven for fifteen minutes, then down to 350 for an hour forty-five or so (will have a remote thermometer to watch the temperature).
I’ve never made a Yorkshire pudding, and it may not be too late to throw the batter together now and refrigerate. Other than that it’ll be a simpler Kabocha squash and salt potatoes. (Have a prepared horseradish sauce made by a friend.)
I like the meat from Costco. It’s very good, and it’s less expensive than going to a butcher. So I cut the ribs off myself, and then tie them back on. I haven’t tried any rubs for my roasts. I just use kosher salt, minced garlic, and rosemary. (We finally got three rosemary plants! ) Like you, I blast it on high heat, then reduce the heat until the thermometer starts beeping. I remove it from the oven and let it rest for half an hour while I’m making the Yorkshire pudding.
Yorkshire pudding is really easy. Go ahead and make it. I bake it in the roast pan, but it might be better to use a muffin tin. Maybe I will next time.
Don’t eat the ribs. Save them for the next day (or the day after, or whenever) and put them in a 225º-250º oven for a couple of hours until they’re tender, but not quite falling off the bone. Add BBQ sauce.
Last night for dinner I fried up some Wiener Schnitzel and some breaded zucchini. The SO roasted an acorn squash. We both ate too much.
Untie the roast and season under the bones. Also put several cloves of garlic in there re-tie.
If you have a barbecue put the roast on there with some good smoking wood say oak or hickory. Cook low and slow (say 225-250F) Until a thermometer indicates your desired level of doneness. Pull the meat off and turn the grill way up. When hot out the meat back on for a final sear.
See, that’s why I love the dope–untie/season/retie. I have no butchers twine, so I’ll have to use my nail gun. It will be out because I’ll need some sort of armament to explain why I’m not going to give their dog the leftover bones.
I just use cotton string to tie it. The only ‘twine’ I have is some sort of tarred nautical kind, that I forgot why I bought. I don’t use that to tie/truss food because it would not be yummy and delicious.
) Like you, I blast it on high heat, then reduce the heat until the thermometer starts beeping. I remove it from the oven and let it rest for half an hour while I’m making the Yorkshire pudding.