The Science Of Cooking Prime Rib, Tenderloin, And Other Beef Roasts Recipe

Name: The Science Of Cooking Prime Rib, Tenderloin, And Other Beef Roasts Recipe
Ingredients: 1 beef rib roast, bones on, about 3 bones wide, about 8 pounds before trimming, about 5 pounds after trimming, cooking, and shrinkage; 1/2 teaspoon Morton's kosher salt per pound of trimmed meat (1/4 teaspoon table salt); 1 teaspoon Mrs. O'Leary's Cow Crust per pound of trimmed meat; 3 or more beef ribs or other beef bones; Meaty trimmings from the roast with a little fat; 2 medium onions, root end removed, skin left on, and cut into quarters; 2 carrots, peeled and chopped into 1" lengths; 1 stalk celery, leaves left on, cleaned, and chopped into 1" lengths; 3 tablespoons soy sauce; 2 dried mushrooms; 1 cup dry red wine; 1 teaspoon Mrs. O'Leary's Cow Crust; 1 bay leaf; 32 ounces of water

"There are some tricks to making great prime rib, tenderloin, round, rump, and other beef roasts. Discover our secrets for cooking and serving a juicy, tender beef roast that is evenly cooked from edge to edge with a deeply flavored crust. Our top secrets? Embrace the reverse sear!..."

INGREDIENTS

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1 beef rib roast, bones on, about 3 bones wide, about 8 pounds before trimming, about 5 pounds after trimming, cooking, and shrinkage

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1/2 teaspoon Morton's kosher salt per pound of trimmed meat (1/4 teaspoon table salt)

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1 teaspoon Mrs. O'Leary's Cow Crust per pound of trimmed meat

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3 or more beef ribs or other beef bones

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Meaty trimmings from the roast with a little fat

•

2 medium onions, root end removed, skin left on, and cut into quarters

•

2 carrots, peeled and chopped into 1" lengths

•

1 stalk celery, leaves left on, cleaned, and chopped into 1" lengths

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3 tablespoons soy sauce

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2 dried mushrooms

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1 cup dry red wine

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1 teaspoon Mrs. O'Leary's Cow Crust

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1 bay leaf

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32 ounces of water

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