Mind if I add my recipe to the list?
Now, truly, I’m a terrific home cook and have a lot of experience - the following method has been successful for years with maybe 3 or 4 fails.
BASICS:
First, plan about 5 days ahead. Get your roast unwrapped and set it on a rack over a tray in the bottom of the fridge. You’re going to dry age this meat just a bit, enough to make a difference.
Check it daily and turn it over if needed. You’re looking for a dry surface all over. You can trim any bits that get too dry.
Bigger cuts can dry longer but in general I would dry one day more that the weight of the meat. A 7 pound holiday rib roast aged for 8 days and was awesome.
So - day of cooking take it from the fridge and let it come to room temp - at least an hour. When the meat is not cold it will cook much more evenly because the interior won’t need more time to get to temp.
Rub the meat with butter or olive oil and at least salt and pepper.
Set the oven to 500 degrees and let it stay for about 10 minutes.
Put the roast in the oven in a shallow pan and immediately lower the temp to 475.
Roast : 5 minutes per pound for rare
6 minutes per pound for medium
7 for well done but don’t
DO NOT OPEN THE OVEN
When done roasting turn off the oven leave the door closed and let it sit for 2 hours. ..... That’s it and you may never cook meat any other way.
Of course dry aging is an option but the oven method and bringing meat to room temp is not.
The roast can also be dry rubbed within 24 hours of cooking.
I hope someone gives this try :)
I will. And I will get back to you. This sounds like the PERFECT way to prepare roast. Thanks!
That sounds like a very good system of preparation, and the actual roasting is simple too. That will be one of my future ‘experiments’.
Copied for later use.
I love beef roasts.
SAVE
Very informative read. Two questions:
1) Does the roast absorb refrigerator odors? And
2) What is the MINIMUM size poundage you should use with this method?
Thanks in advance.