Best Rib Roast Yet
Best Ever Rib Roast
Tonight we had what we have all agreed is the best rib roast I have ever made! What made it so good? A new to me technique I came upon quite by accident. If you have been reading my posts then you know that we were very lucky and a local store had whole rib roasts on sale at quite a low price, we had picked up two of them and they were cut into steaks and roasts, this was the last of the roasts. I had forgotten to take it from the freezer and put it in the fridge last night so it could defrost. I remembered I was supposed to make the roast today at about 1 o’clock and took it from the freezer and placed it on the counter with the hope it would at least defrost halfway before I had to cook it. At 3 o’clock it was still frozen rock solid except for about a quarter inch on the outside, I was now in a panic as I had nothing else handy to prepare. I went ahead and seasoned it and put it on a rack in a shallow roasting pan while I heated the oven up to 400 degrees. I know there is a technique some use where they start the roast at a high heat and then lower it for a long cook time and I have used it with great results but today I didn’t have the luxury of time on my side. I put the roast in the oven and left it at 400 for 2 hours then shut the oven off and left the roast in there for another hour, in the meantime I searched for my digital thermometer, which I never did manage to find. When hubby got home I took the roast out of the oven and hoped for the best, I did tell him that I might have to finish cooking our dinner in a saute pan after it was cut into steaks, he was ok with that. I got the green beans ready and cut the potatoes open and then took the meat and my carving knife and cut the first slice……….it was a thing of beauty! It was done with a crispy outside and a beautiful pink inside, but the best thing was how moist it was, it was tender and just melted in our mouths. The time it had spent sitting in the oven with the burner off had done a wonderful job of keeping the juice inside and making the meat so tender. This dinner was a resounding success and this is my new technique for doing a rib roast. The roast tonight was about 2 1/2 pounds and did not shrink at all as far as I could tell.
Best Ever Rib Roast