You’ll need a good thermometer, roasting pan with a rack.
Lots of minced garlic, (don’t use the pre-made stuff it doesn’t cook well)
Kosher salt, (table salt is just nasty stuff)
FRESH cracked pepper.
Have the butcher separate the meat from the bone, and have butchers twine to tie it back to ribcage after applying the rub.
Bring the roast to room temp (45 minutes) then generously add the garlic. salt & pepper. Don’t skimp.
Pre-heat oven to 375′
Place roast, rib side down on rack, and then in pan.
Place in middle of oven, cook for ONE HOUR and turn off heat.
DO NOT OPEN OVEN FOR THREE HOURS.
40 minutes before serving turn oven back on.
Just to re-heat the roast. (10 minutes or so.
THE INTERNAL TEMP CANNOT EXCEED 140′
Remove from oven, tent with foil to rest for 15 minutes.
About ¼ to ½ cup of prepared horseradish mixed with two cups of sour cream.
Add two tablespoons of lemon juice and 3/4 teaspoon of Kosher salt.
Thoroughly mix the ingredients, adding more horseradish as desired.
I’m adding an older post about temps.
There are several ways to check for meat temps.
Above is an instant read thermometer. I recommend buying one like this, as it gives readings in under 3 seconds.
It’s one of the best investments you can make for you kitchen , smoker or grill.
Experienced cooks use tongs or their fingers. A method of checking for “resistance” (not the electrical kind :o)
As meat passes certain temperature thresholds, the resistance increases in correlation to generally used terms, rare/ medium-rare/ medium/ & shoe leather (well done)!!
Not only are there different temps used for beef & poultry, but also for what type of cooking method you’re using.
Here’s a quick graph for using a smoker. (I have devoted several chapters to smoking)
Smoking is one of my favorite ways to cook, and needs to be covered in detail at a later time.
I’m sure you’ve seen & heard about the “hand” method, well here you go!
I know 5 different ways to do this, but I’ll post 2 of the easiest methods. (pay attention, test to follow)
1) Palm method; the pics show where to test your hand, in relation to what you “feel” with your tongs or finger.
1) Rare 2) Medium 3) Shoe Leather (well done)
1) Rare, starting from the soft fleshy web part between your thumb & index finger, lightly tap or squeeze.
2) Medium, same as above, but halfway further towards the back of your hand.
3) Shoe Leather, the space right before where the thumb & back of hand meet.
Any one of the “hand” methods are the fastest & most general to use, BUT require some getting used to.
Here’s some quick info for cooking Beef. I’ll cover poultry in tomorrows post.