On 10/1/2017 3:35 PM, graham wrote:
> Perhaps we can discuss food for a change! However, there are bound to be
> disagreements on this one.
>
> http://www.telegraph.co.uk/food-and-...ct-roast-beef/

I didn't feel like digging in my recipe boxes so I searched online.
This is a method for standing rib roast. Yes, again. (It's for a 5 lb.
roast, and yes, that's with the bones). My mother clipped this out of a
newspaper in the 1970's. It worked for her and it's worked well for me
ever since.

Preheat oven to 500F. Cut slits in the fat cap and stud the roast with
slivers of garlic. Sprinkle well with salt & pepper. I also pat on a
small amount of dried thyme. Place it in a roasting pan and into the
very hot oven. Turn down the heat to 375F and roast for one hour. Turn
the oven off.

Let it sit in the hot oven for 2 hours. Really, DO NOT OPEN THE OVEN
DOOR. Turn it back after 2 hours at 375F. Roast about 40 minutes.
Remove the roast from the oven and let stand on a cutting board at least
10 minutes before slicing. The roast will be well done on the ends and
graduates to rare in the middle.

Now, should it be served au jus or with horseradish sauce? <WINK>

Jill