Standing Beef Rib Roast
How Much To Buy: A 54 to 5 Pound Roast Serves 8 to 10
Keep meat at room temperature for an hour or so. Preheat oven to 450 degrees. Rub roast with lots of olive oil, cracked peppercorns, minced garlic, kosher salt, and 2 tablespoons of an herb or spice rub, if desired. Place roast meat-side down in a roasting pan and cook 30 minutes. Reduce heat to 425 degrees. Continue roasting for about 3 minutes per pound. Turn oven back up to 450 degrees and roast another 15 minutes, or until meat thermometer reaches 125 degrees for rare, 140 degrees for medium-rare or 160 degrees for well-done. Remove from oven and let rest 15 minutes. Skin fat from juices, and pour some dry red wine into the pan with the drippings. Over a low heat, stir wine, scraping up any browned bits on bottom of pan. Serve over roast as a sauce.
Roasted Beef Tenderloin
How Much To Buy: A 4 to 5 Pound Tenderloin Serves 8
Position oven rack in center. Preheat oven to 425 degrees. Lightly oil a roasting pan. Mix 2 tablespoons olive oil, 1 tablespoon minced garlic, 2 teaspoons each of rosemary and thyme, and kosher salt and freshly ground pepper to taste. Rub over entire surface of meat. Place meat into roasting pan and cook until thermometer inserted into thickest part of the roast reads 125 degrees for rare, 140 degrees for medium-rare or 160 degrees for well-done. This should take 35 to 55 minutes. You may baste with pan juices halfway through cooking, if desired. Remove from oven. Let rest 15 minutes and serve.
“Work With What You Got!”
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