Marty and Guy discuss the fine art of making a rib roast and doing a 'reverse sear'.

Guy Serle’s - Prime Rib or Rib Roast recipe

3-5 pound roast

1-8 ounce unsalted or salted butter for binding agent. (Other people use mustard)

1 tbs oregano

1 tbs thyme

I tbs parsley

Garlic. Can be fresh if you want to go to the trouble. 1 clove crushed or 2 tbs powdered

Salt and pepper to cover entire roast.

1 tbs rosemary

Directions:

Remove roast from refrigerator and allow to come to room temperature

Generously season with salt and pepper while waiting

Put remaining spices into a bowl along with the butter and blend until smooth.

Spread mixture on the entire area of the roast including ribs if you have them..

Set oven to 225 degrees

Place the roast on to a roasting tray and place a meat thermometer into the center part of the roast.

Put in oven until the internal temperature is 115 to 120 degrees. Remove from the oven. Internal temp will continue to rise 15 to 20 degrees.

Rest covered with aluminum foil while preparing gravy

On the bottom of the roasting pan will be the juices from the roast. Pour into a good sized skillet and add a few tbs of flour. Continue to stir to form a Rue. All the flour should be incorporated by then. Pour 1/2 cup of beef broth into the rue and stir until mixed. Add as much beef broth as you like for thick or thin gravy. Continue to occasionally stir over low heat

Set oven temperature to 500 degrees. Remove foil from roast and place back into the oven for 15-20 minutes to sear.

Remove and serve.

If bones are attached, cut off before serving. Most butchers will do this for you and tie them back on for cooking

 Guy's contact: [email protected]

MacParrot on Twitter and Bluesky

https://creators.spotify.com/pod/profile/guy-serle0/

YouTube: YouTube.com/@15MinuteBytes

Email: [email protected]

ThePodTalk.Net