1966: Rib Roast of Beef

By ANN SERANNE
Published: January 26, 2011

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This recipe appeared in The Times in an article by Craig Claiborne. Recipe adapted from Ann Seranne, a former editor of Gourmet.
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Food: Recipe Redux: Rib Roast of Beef, 1966 (January 30, 2011)
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2011: Grilled Prime, Dry-Aged Rib-Eye Steak With Savory Crust (January 30, 2011)

One 2- to 4-rib roast of beef, weighing 4½ to 12 pounds

Flour

Salt

Freshly ground black pepper.

1. Remove the roast from the refrigerator 2½ to 4 hours before cooking.

2. Preheat the oven to 500 degrees.

3. Place the roast in an open, shallow roasting pan, fat side up. Sprinkle with a little flour, and rub the flour into the fat lightly. Season all over with salt and pepper.

4. Put the roast in the preheated oven and roast according to the roasting chart below, timing the minutes exactly. When cooking time is finished, turn off the oven. Do not open the door at any time. Allow the roast to remain in the oven until oven is lukewarm, or about two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven. Makes about 2 servings per rib.

Roasting Chart:












No. of Ribs Weight Without Ribs Roasting Time at 500 Degrees
2 4½ to 5 lbs. 25 to 30 mins.
3 8 to 9 lbs. 40 to 45 mins.
4 11 to 12 lbs. 55 to 60 mins.