We held a taste test for meat roasted at both a high heat and a low heat. The high-heat method (the one that follows) gave a more succulent end result, but the low heat method gave a more evenly coloured roast. For low heat, start at 400 F for 20 minutes then lower heat to 325 F for the remainder of the time. Let the roast stand for 20 minutes before carving.
Ingredients
1/3 cup Dijon mustard
2 tablespoons olive oil
4 cloves garlic, chopped
2 tablespoons chopped fresh parsley
1 tablespoon coarsely ground black pepper
2 tablespoons soy sauce
1 tablespoon chopped fresh rosemary or thyme, or 1 teaspoon dried
1 7-pound standing rib roast
Method
Combine mustard, olive oil, garlic, parsley, pepper, soy sauce and thyme in a bowl. Brush over roast. Let sit for 2 hours or overnight, refrigerated.
Allow approximately 15 minutes to the pound for rare roast beef.
Preheat oven to 450 F.
Turn on broiler. Place roast on a rack in a roasting pan and broil for about 4 minutes. Turn off broiler and continue to bake at 450 F for 30 minutes.
Reduce heat to 350 F and bake another 1½ hours more or until desired degree of doneness.
Remove roast to carving board and let rest for 20 minutes.
Cut strings from roast and remove from bones. Carve into thin slices.
Tip: Broiling the roast for a few minutes before roasting gives lots of crispy fat and makes the first few slices more well done than the centre, useful if some guests like their beef well done.
Using an instant-read thermometer takes the challenge out of knowing when your roast is done. 120 F for rare roast; 125 F to 130 F for medium-rare; 135 F to 140 F for medium.
Lucy Waverman