Rib Roast

3

When cooking in a 500 degrees make sure that your oven is clean; otherwise it creates a lot of smoke.

INGREDIENTS:

1 3-rib standing rib roast ( 7-8 lb)
1 Tbs salt
1 1/2 tsp freshly ground black pepper
Mustard Horseradish Sauce or Stilton Sauce ( Recipe follows )

PROCEDURES:

Step 1
2 hrs before roasting, remove the meat from the fridge and allow it to come to room temperature. ( this is very important when ever you deal with large size meat )

Step 2
Preheat the oven to 500 degrees Fahrenheit. Place the oven rack on the second lowest position.

Step 3
Place the roast in a pan large enough to hold it comfortably, bones side down, and spread the top thickly with Salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees and roast for another 30 minutes. Finally increase the temperature to 450 degrees and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees. Be sure the thermometer is exactly in the center of the roast. The total cooking time will be between 1 1/2 and 1 3/4 hrs.

Step 4
While you wait for the roast, you can make the sauce.

Step 5
Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminium foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

NOTE:
Don't allow the meat to sit covered with aluminium foil for more than 30 minutes or it will overcook!

MUSTARD HORSERADISH SAUCE

INGREDIENTS:

1 1/2 cups good mayonaise
3 Tbs Dijon mustard
1 1/2 Tbs whole-grain mustard
1 Tbs prepared horseradish
1/3 cup sour cream
1/4 tsp salt

Whisk together the mayonaise, mustards, horseradish, sour cream, and salt in a small bowl. Serve at room temperature.

STILTON SAUCE

INGREDIENTS:

4 ounces Stilton cheese, crumbled
8 ounces cream cheese, at room temperature
1/2 cup good mayonaise
1/2 cup sour cream
1 Tbs chooped scallions, white and green parts
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp worchestershire sauce ( saus Inggris / lea perrins)

Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayo, sour cream, scallions, salt, pepper, and Worchestershire sauce. Process untill smooth. Serve at room temperature.