Roast Beef

I love roast beef! The butcher was quite surprised when I ordered a 4 ribber for 4. You see, John the Butcher has not seen me personally but we talk over the phone. Over the years we always get our prime ribs from him. I place the order but it is my husband who usually picks up my orders from him. I do not blame him for being surprised. I ended up splitting the cut into two and saving the other part for an upcoming birthday.

I placed my order really early this year. Prime Ribs go fast especially at John's store. Everytime I order, John does not forget to remind my husband how long I am supposed to cook it in the oven. This year, I decided to write it down here so I can tell John the next time to skip reminding me how long I am supposed to cook it.

For prime ribs, you are supposed to cook it in the oven for 30 minutes per pound so that the outer side does not burn while the inside is still raw. You also want to keep your roast juicy and tender. 1 rib is approximately 2.5 lbs. Pre-heat your oven at 250. Because I had a 2 ribber, I put the ribs 2 1/2 hours before serving at 250 for the first 2 hours. Half an hour before our dinner, I raised the temperature to 350. My daughter had the outer part for a well done and the rest of us had the inner part for medium rare.

I only rubbed the outer side of the rib with rock salt so we could taste the real flavour of the beef. No garlic or cracked peppercorns.

I served it with gravy, horseradish and honey dijon.