Keeping the Xmas spirit going. First time make a full Rib Roast and couldn't be happier with the outcome. Seasoned for 24 hours in the fridge after trimming (which I melted down for the roast potatoes). Butter, djon mustard, rosemary and thyme covered.
Oven for 1 hr 45mins at 120c, rested for 45mins and then blasted at 260c for 10 mins. Flavor was out of the this world.
by beefnflex
2 Comments
I have a question, by all accounts that roast is surely fully cooked but I haven’t made the dive to eat a piece of meat with that amount of pinkness. Do you think that level of cookedness is better than say medium rare in terms of flavor?
Sauce?