(From http://www.epicurus.com/food/recipes/sebastians-restaurant-roast-beef/7108)
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Serves: 8
Ingredients
- 8 pounds choice rib roast, 4 ribs
- OR standing rib roast
- 1 Cup chef’s salt
- 1 whole carrot, scraped, coarsely chopped
- 1 large onion, unpeeled; coarsely chopped
- 1 clove garlic
- 4 Tablespoons Kitchen Bouquet seasoning
- 4 Tablespoons corn oil
Instructions
- Preheat oven to 375 degrees F. Mix the Kitchen
Bouquet (liquid seasoning) with the corn oil and rub the whole surface
of the roast, especially the two cut ends and the surface of the bony
part, with the mixture. Score the fat on the top if you wish. Crush the
garlic to a pulp with some of the Chef’s salt. Rub the entire amount of
Chef’s salt and garlic into the surface, including the fat, covering
completely. Pour water to a depth of 1 inch in the bottom of a roasting
pan and add the coarsely chopped onion and carrot. Place the meat on the
vegetables, fat side up. Roast the meat in the oven, uncovered for 30
minutes. Cover the pan and continue roasting until a meat thermometer
registers the temperature your wish: 100 degrees for rare, 115 degrees
for medium rare, or 140 degrees for medium. Remove roast from oven and
let it stand on a board for at least 1 hour. Ten minutes before serving,
bring the oven temperature as high as the control allows. Put the roast
on a cookie sheet and place in the oven for ten minutes. If you like a
dark, crusty surface, heat 4 to 6 tablespoons shortening to the smoking
point and pour this hot fat over the beef before putting it back into
the oven. Sebastian’s in Boulder Colorado, is a restaurant that
specializes in slow roasted prime rib and fresh seafood from both
coasts.
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