On 11/22/2016 3:18 PM, xmdp wrote:
> I'm looking for something a little different this year. Typically I'll dredge the roast in seasoned flour and throw it in a very hot (450F) oven for 15 minutes then lower it to 325F until medium rare.
>
> Any recommendations?
>
Depends on the size of the roast.

Easy and delicious. Been using this recipe for 25+ years.

5-7 lb. bone-in standing rib roast
3-4 cloves garlic, cut into slivers
ground thyme
salt & pepper

Preheat oven to 500F. (Important to start with a very hot oven.) Trim
some of the fat from the roast but not all of the fat cap. Cut small
slits all over the top and insert slivers of garlic. Pat salt, pepper
and thyme onto the beef. Place the roast, rib-side down, in a roasting
pan. Put it in the preheated oven. Immediately turn the heat down to
375F. Roast for 1 hour. DO NOT OPEN THE OVEN DOOR.

Turn the oven completely off. Again, do NOT open the oven door. Let
the seared roast with garlic and herbs sit in the still hot oven for 2
hours. Then turn the oven on again at 375F. Roast approximately 40
minutes to 60 minutes more. That will get you well done on the outside
and rare on the inside. A nice crispy crust but not over done.
Delicious. Old school.

My mother found this method in a newspaper article circa 1973. I'm sure
I have a copy of it around here in one of the old recipe boxes. I've
used this method more than once. Easy and tasty. delicious.

Jill