Rib Roast
Ingredients
Directions
The book says “a good hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 400°F (200°C).
Place the rib roast in a roasting pan with the ribs facing down.
Roast
Do not add water to the pan to avoid steaming the meat.
Roast for about 2.5 hours, ensuring it does not become overcooked.
Avoid piercing the meat with a fork while roasting; turn it by holding one end of the rib.
Finish
Once done, remove the roast from the pan and add water to make gravy.
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
- The main cut; its fat and connective tissue keep the meat moist and flavorful while it roasts.
- Water
- Added to the pan after roasting to loosen the drippings into a thin gravy.
The step that matters
Roast without overcooking. As the internal temperature rises past the point of doneness, muscle proteins tighten and squeeze out moisture, leaving the meat dry and tough. Checking it before the full time prevents this.
“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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