RIB ROAST STEAKS
1 5-7 pound rib roast, cleaned and made oven ready
- 1 tablespoon coarse ground black pepper
- 2 tablespoons coarse salt
- 3 tablespoons vegetable oil
- 1 pound mirepoix (onion, celery, carrots 2:1:1) diced
Have butcher make the roast oven ready (including the bone, if available), i.e. have him remove bones and all surface fat and silver skin. Rub meat with salt and pepper generously and marinate 4 hours in the refrigerator. Combine oil & mirepoix vegetables and garlic in bottom of roasting pan and place rib roast on bone (if using) over vegetables in pan. Roast at 325˚F for approximately 2 1/2 hours or untilinternal temperatue reaches 125˚F (12-15 minutes per pound from refrigerator for medium rare) Remove and rest for 10 minutes before slicing. Use bone for secondary use or cut steaks and one bone per serving.