Have you ever wondered what it means when meat on a menu is described as
- 2 bone beef rib roast (approximately 4½ lb), chine bone removed -
- 3 Tbsp olive oil, divided -
- 3 cloves garlic, peeled and sliced -
- Kosher salt -
- Freshly ground pepper -
- A few sprigs of fresh thyme, optional -
1. Preheat the oven to 400ºF. Trim the roast off the rib bones or ask your butcher to do it. (Having the bones separated makes carving the roast much easier.) Spread the sliced garlic, 2 Tbsp of olive oil, salt and pepper over the bones. This makes the bones more succulent and adds great flavour to the roast itself.
2. Tie the meat back over the bones with a piece of cotton butcher’s twine to keep it in place.
3. Massage 1 Tbsp of oil all over the roast and season with salt and pepper. Bake for 30 minutes.
4. Lower the temperature to 300ºF and bake for 45 minutes longer. Remove from the oven, and let it stand for 20–30 minutes. This allows the meat to finish cooking and the juices to run back into the meat rather than onto your cutting board. You can cover the meat with a tinfoil tent to help keep it warm.
5. Remove the string. Separate the two ribs and set them aside. Cut the roast in half crosswise from where the top is, straight down to where the bones were, perpendicular to the way you will slice it. This creates a flat surface to lay face down so as to help you to slice the roast. You should be able to get four generous slices per half (eight in total), plus two delicious bones.
This Recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.