recipe for roasting a standing rib roast is as simple and
straightforward as can be: stud the beef with garlic, sprinkle it with
freshly ground pepper, surround it with potatoes and onions, and stick
it in the oven. But it's also one of those dishes that is very easy to
miscalculate. What makes the difference between a perfectly cooked,
juicy roast and a dry, unappealing one ? There are several factors to
consider. Starting with a piece of beef of the highest quality is
essential. This is one of those show-stopper dishes, something to make
when there is a special occasion. So don't settle for second-rate
supermarket beef. This dish requires a visit to the finest butcher
around; you want top-quality prime beef. Figure on 3/4 pound of beef per
person. Leftovers are definitely desirable.
There is endless controversy over the correct method and temperature for
roasting beef; every cookbook and recipe you check will tell you
something different. What works best for us is searing the beef in the
oven at a high temperature (we prefer 450 degrees rather than 500
degrees because we found that the extra 50 degrees can sometimes burn
the meat) and then reducing the temperature for the duration of the
a cooking technique in which a food is uncovered in the oven until the
exterior is well browned.
Grill: To cook over hot coals in an outdoor gas
or charcoal brazier, or to cook meats or vegetables close up under a broiler.
Fried: To cook a food in oil at a high
temperature. Deep frying is to totally submerge the food in oil.