Roasting is one of the simplest technique in cuisine. It actually requires little or no attention. It is all about timing. To follow as instructed on the package, it is preferable to take the meat out 30-60 mins before roasting. Roasting time is dependent on the weight of the meat and the desired doneness. By reading several cookbook, I found one that the process seems intriguing. In this book, the meat is seared for 15 mins to ensure an outside coating to prevent from bleeding, then temperature is reduced. The roast is served with a traditional British style - Yorkshire puddings.
Beef Rib Roast
Olive or Vegetable Oil
1. Preheat oven to 425F. Calculate the roasting time according to the precise weight of roast. Stand the fat-side up, in roasting pan and brush with oil. Scatter thyme and season, and place in oven.
2. After 15 minutes, reduce to 350F. Continue roasting the beef for the remainder of the calculated time.
3. Transfer roast to carving, let rest in warm place for 20 minutes before carving.