| When cooking a beef roast it is important to know | | | | - Pepper, to taste |
| that seasoning added to the surface of the meat | | | | How To Put It Together |
| before roasting will only penetrate the meat a small | | | | 1. Place the meat fat side up in a roasting pan. |
| fraction. Large beef roasts, like beef ribs and rounds | | | | 2. Use a thermometer and insert it in the center of |
| usually have mostly fat covering or bone. The reason | | | | the roast. |
| the seasoning of a beef roast has little effect is | | | | 3. Place meat in a preheated 300 degrees F oven. |
| because the fat and bones are not commonly eaten. | | | | Roast until rare or medium done, as desired, allowing |
| This is why it is important to know two alternative | | | | for carryover cooking. Thermometer readings are, |
| techniques when seasoning a beef roast right before | | | | Rare: 120 degrees F, Medium: 130 degrees F. Note: |
| roasting. | | | | the outer slices will be cooked more than the center. |
| 1. Marinate the meat or apply seasonings in advance, | | | | Roasting time will be at least 3 to 4 hours. |
| to give the time for flavors to penetrate. | | | | 4. Remove the meat from the pan and let stand in a |
| 2. Serve the beef roast with a flavorful sauce, gravy, | | | | warm place 30 minutes before carving. |
| or jus. The sauce serves as a seasoning and favoring | | | | 5. Drain off all but about 3 to 4 oz of the fat from |
| for the meat. | | | | the roasting pan. Try to keep any juices in the pan. |
| 3. Another way to add flavor to beef roasts is to | | | | Add the mirepoix (onions, carrots, celery) to the pan. |
| smoke-roast them. The flavor of wood smoke in | | | | 6. Set the pan over high heat and cook until mirepoix |
| cooked meats is delicious. | | | | is brown and moisture has evaporated, leaving only |
| When cooking beef roasts it is also important to | | | | fat, mirepoix, and browned drippings. |
| roast them fat side up. When you roast them with | | | | 7. Pour off any excess fat. |
| the fat side up, the fat melts and runs down the | | | | 8. Pour about 1 pt of stock into the roasting pan to |
| sides and provides continuous basting. Also, when | | | | deglaze it. Stir over heat until brown drippings are |
| cooking a beef roast, it is better to cook the meat | | | | dissolved. |
| on low temperatures. This increases the tenderness | | | | 9. Pour the deglazing liquid and mirepoix into a |
| in the beef roast. | | | | saucepot with the remaining stock. Simmer until |
| ROAST RIB OF BEEF with Au Jus/Serves 20 to 25 | | | | mirepoix is soft and liquid is reduced by about |
| Ingredients | | | | one-third. |
| - 20lb beef rib, roast ready, bone in (average size) | | | | 10. Strain through a china cap lined with cheesecloth. |
| - 8oz Onions | | | | Season to taste with salt and black pepper. |
| - 4oz Carrots | | | | 11. When serving, cut down beside the bones to free |
| - 4oz Celery | | | | the meat, and slice the meat across the grain. |
| - 2qt Brown stock | | | | 12. Serve each slice with Jus. |
| - Salt, to taste | | | | |