Beef Roast
Ingredients
Directions
Preheat the oven to 350°F (175°C).
Season the rib roast with coarse sea salt and black pepper.
Place the roast in a roasting pan and cook until the internal temperature reaches your desired doneness.
Let the roast rest before slicing to retain juices.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rib roast
- Provides the main protein and fat, which carry most of the flavour and juiciness.
- Coarse sea salt
- Seasons the meat surface and helps draw out and retain flavour in the outer layer.
The step that matters
Let the roast rest before slicing. Heat pushes juices toward the centre of the meat. Resting lets the muscle fibres relax so juices are reabsorbed rather than running out when cut.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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