Cookaholics Bulletin Board

I just got back from the butcher with a 3 pound entrecote (which I believe is a rib eye) and an empty pocketbook. I want to make a roast beef with it for Christmas dinner. It has a nice chunk of fat on top and is darn pretty. I want to serve it with a port wine sauce. Now then, tell me what to do with it to ensure maximum fantastic-ness.

Mary

i will be following the responses to your question. We did not pay that much for our rib roast, but want to get the best taste from it. I think we will be using the CI recipe from 2002.
K

Mine is boneless btw.

Mary

Is it tied? if not it should be.

Salt and pepper. Sear in pan with mire poix if you have vampires include a little garlic, roast in same pan, just move the whole thing to the oven. Remove roast and let it sit, covered, for 15 minutes while you make the reduction. Strain the mire poix out at this point, or not.

I'm going to follow Tim's suggestion of the low temp roast, then fire-it-up-prior-to-serving-CI-recipe.

I have always done it on high to begin with, and then lowered the temp. for the rest of the time, but last year, I fried my temp probe and didn't know it, so it was well done (mercifully, it wasn't $22 usd/lb.) I always prided myself on my rib, but that was a shock. Discussion on OB made me realize temp. probe doesn't do well with high temps.

Mary,

First, unwrap and place on a rack in the colder section of your refrigerator. Three days of dry-aging are better than nothing.

Second: Season in advance. Since you have small boneless roast 12 hours in advance should be appropriate. That means salt and pepper although I also use herbes de provence and adobo.

NOTE: I think Kenji Alt has developed a better recipe that uses procedures that eliminate all of the tension. Here is the link to Serious Eats. Link to Kenji Alts Perfect Price Rib

Kenji's recipe calls for slow roasting your COLD roast at 150 degrees or 200 degrees. You can do this well in advance and place the roast in a closed cool oven and it will hold its temperature for at least 2 hours. A dry-aged or boneless roast will cook faster than this recipe indicates. My guess for three days of dry-aging and three pounds at 200 degrees is 2 hours to 120 degrees. Provide three hours and you should have extra time.

We like to to a pan sauce using shallots sauteed in ramp butter, deglazed with maderia, finished with glace de viande, meat jus, and truffle salt. You can add chantrelles, morels, and/or porcini.

If that isn't enough to make you cry, our 15 day dry-aged small end USDA Prime rib roast was purchsed at Costo for $12.00 per pound. Good luck.

Tim

Tim
I love you, but you are starting to sound like someone on the OTB that has a million $ kitchen!!!!!!!

12 dollars a pound! Seriously!? (Now, I'm in the car with Honey, and I just said that into my phone. He annonced the absurdity of $12/lb. A surprise awaits....)

I can't tell which direction it is absurd in. Here, that would be absurdly cheap....

12 bucks a pound is what chicken breasts cost...

I like Kenji's method. It is similar but less fussy to a low temp roasting method that is used here a lot. You either brown then cook on a pre-warmed baking pan (not metal) at 176 for a very long time. Or you put the cold meat in the oven for a very long time and then brown it in a pan. I did that the last time I bought a ridiculously overpriced piece of meat. It was good but the frying at the very end was inconvenient, I like the idea of broiling it better.

Thanks


Mary