Roast Beef
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare and sear
Remove the bones from the rib pieces to be braised as short ribs.
Place the cut surface of the roast on a smoking hot griddle and press down; sear for 2-3 minutes until nicely browned.
Turn the roast and sear the other side.
Roast
Set the roast on a rack in a dripping pan, resting on the edges of the ribs.
Place in a 400°F (200°C) oven without seasoning or adding water.
Roast for 15 minutes per inch of thickness; a 4-inch thick roast will cook rare in 1 hour.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Prime rib of beef
- Provides the meat, and its fat renders during roasting to add moisture and flavor.
The step that matters
Searing on a smoking hot griddle. Browning comes from the Maillard reaction, which needs a dry surface and high heat. Pressing the cut face down for a full 2-3 minutes gives even color and a flavorful crust before the slow roast.
“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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