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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roast Beast Recipe

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This recipe for Roast Beast is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Allow the roast to sit at room temperature for a couple hours to take the chill off the meat.

Place roast in a Shallow roasting pan, with the bones on the bottom (it makes it’s own roasting rack). Season with course salt and pepper. place sprigs of rosemary (if desired).

ALWAYS use a meat thermometer. Roast at 450 degrees for 15 minutes.

Lower to 225 degrees and cook about 20-30 minutes per pound (until meat reaches the desired temp).

Let stand 30 minutes (the roast will continue to cook an extra degrees and the juices will set).

We like an internal roast cooking temp of 130 degrees and sitting temp of 135 degrees (medium rare).

Remember, if you have a roast that has had the bones removed or is "frenched" or "chined" it will cook much faster, so rely on your thermometer.
Personal Notes:
Personal Notes:
The following day, season and place the leftover rib bones in the slow cooker for several hours.

 

 

 

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