"Ribitt" > wrote in message news:Hx0Kb.140640

> .....
> Another variation which has worked well for me - as recently as New Year's
> Eve
>
> * Exported from MasterCook *
>
> Ann Seranne's Perfect Rare Rib Roast of Beef
>
> Recipe By :Nika Hazelton
> Serving Size : 0 Preparation Time :0:00
> Categories : Beef
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 Rib Roast -- trimmed and short ribs removed
> Flour
> Salt and Pepper -- to taste
>
> Remove the roast from the refrigerator 2 1/2 to 4 hours before cooking.
> Preheat
> the oven to 500. This should take about 20 minutes and is essential.
Place
> roast, fat side up, in a shallow roasting pan. Sprinkle lightly with the
> flour
> and rub flour lightly into fat with fingers. Lightly rub in a little salt
> and
> pepper. Put roast in preheated oven. Roast according to the following
time
> chart.
> 4 1/2 to 5 pounds: 25-30 minutes (2 ribs)
> 8 to 9 pounds: 40-45 minutes (3 ribs)
> 11 to 12 pounds: 55-60 minutes (4 ribs)
>
> Time exactly and do not open the oven door at any time.
> Allow the finished roast to remain in the oven until the oven has cooled
> to lukewarm (about 2 hours).
> Roast will be brown and crunchy on the outside and have an internal heat
> that will suitable for serving as long as 2-4 hours after taking out of
> the oven, as long as it is kept in a warm place. A large roast will keep
> the internal heat longer than a small one.
> Make the gravy when you finally take the roast out of the oven.
>
> Description Different, very successful, and painless way to cook a rib
> roast."
>

This is authentic. Craig Claiborne in his "The New New York
Times Cookbook" credited Ann Seranne with having
perfected this high heat technique.

pavane