Sunday, April 12, 2009

Beef First Cut Rib Roast and Gravy

If you know anything about my mountain man, he is a man's man. (No, not that way!) He is ALL man, hunting, fishing, and eating a great steak.
My good fortune, he is also an excellent preparer of great steaks!

From In The Kitchen


Eight Pound First Cut Rib Roast on the bone
Medium sized Vidalia Onion
3 tsp salt
1 tsp pepper
1 tsp garlic powder
3 cups water
4 tbs flour
3/4 oz gravy master

Debone the Rib Roast (Sounds sexy, no?-Well, not so much!)
Using an extremely sharp fillet knife, cut the bone from the rib roast

From In The Kitchen

Then tie the bone back into place on the roast with string. This gives the roast the full flavor of the meat.

From In The Kitchen
(Ain't they some handsome hands?)

Pat the roast dry with paper towel to ensure salty crust and seasonings stay put, instead of sliding immediately into the pan like when mysuestories does it.
Coat the top of roast liberally with salt.
Follow with pepper and garlic powder.
Slice half the onion and place in bottom of baking pan where they will caramelize for flavor of drippings for gravy.
Slice the other half of onion and fasten to top of roast with toothpicks to ensure they too do not slide immediately into pan.

From In The Kitchen

Pour one cup of water into the bottom of pan to decrease drying of meat.
Place meat thermometer in CENTER of roast, to ensure proper cooking temperature, which should reach 160 degrees. Keep in mind, the meat will continue to cook after it is removed from oven. (That little fact, had mysuestories known it, would have saved countless overcooked steaks!)

From In The Kitchen

Cook at 325 degrees at 20 minutes per lb, which in this case was 2 hours and 20 minutes.
Remove from oven and let roast rest ten minutes. This keeps the juices from running right out of the meat when you slice it. This also keeps the counter clean. Mysuestories likes this tip a lot.
While meat is resting ( after all, it's had a brutal day), place baking pan with drippings over oven burners turned on low and add one cup water, stirring it to deglaze the pan (This, dear reader, if you are anything like mysuestories in the kitchen needs further explanation. ) Deglazing means that all that stuff that looks like it is burned onto the bottom of the pan now becomes the flavor of the gravy.(Pshew...even I was afraid to ask!)
When this comes to a low boil, stir drippings off bottom of pan.
Add 2 cups water with flour in a small mixing bowl, stirring until there are no lumps at all.
Add this mixture slowly into baking pan, whisking constantly to prevent lumps.
Gravy will continue to thicken, so stir until desired consistency is reached. If gravy is too thick, simply add more water till you're happy!
Remove from heat and place in gravy bowl (or, as in mysuestories manor, some times in a large glass Pyrex measuring cup!)

Roast is now done resting. After all, this isn't meatloaf we're making here!
Untie roast from bone, and slice in 1/4 inch slabs.
Serve immediately.
Serves 10. ( Or three teenagers!)

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