If you use a rib roast on the bone, the feather bones must be sawn through, or chined, so that they will be easy to remove before carving. Season and set the meat in a roasting pan on the rib bones with the fat uppermost. As the fat melts, it will baste the meat; the bones will form a natural rack to hold the meat clear of the pan.
Place the meat in an oven heated to 240º C. After about 15 minutes, reduce the heat to 180º C until the meat is done. Test the meat by pinching a lean surface. If the flesh springs back readily, it is rare; if it is less resilient, it is medium care; if firm, the beef is well done.
Let the meat rest for 15 to 20 minutes – or longer for a larger roast. Pour off the fat from the pan and make a gravy by seasoning the remaining juices. If you like, add a little stock, water or wine and boil to reduce. Remove the feature bones before carving.
Slice the roast beef vertically, steadying it with the back of the carving fork. Piercing the meat would spoil its appearance and release extra juice. To let each slice fall free as you cut it, separate the meat from the bone first by cutting horizontally along the contours of the rib.
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