I do slow cook it in the oven at 225. The inside temp was140. and it was a 5 rib roast. It's covered and basted and has been out since around 5 this morning. It's amazing but I'm not so impressed with the course salt and cracked peppercorn crust. I think I would do better with something like our usual rub for ribs with a little more heat.
The meat is ver nice though, and you would never expect a roast to be this juicy and tender.
So for tonight I will be each steak into the broiler for a minute or so per side and then plate it quickly and serve. I'll roast some veggies to dress it and Yorkshire pudding and gravy.
Sounds really good. We just had a nice roast last week and we are planning steak for dinner on Wednesday so I won't be doing your beef roast until probably the week-end. You mentioned Yorkshire Pudding and it brought to mind a recipe that I got from someone who's Yorkshire was always to die for. Here's the recipe.
First you need a tall Waring or Osterizer blender or some kind of a tall blender.
You pour into blender: A half cup of milk, a half cup of water, a level teaspoon of salt, and three eggs.
Put cover on blender and starting at low speed, work it up to hight speed. Remove lid and with blender still going at high speed, start pouring flour into the whirling egg mixture. You will notice that there is a deep hole in the mixture right down to the blender blades. Gently pour in flour until that hole is completely closed.
Using the normal method of cooking Yorkshire Pudding...Heating muffin pans, pouring beef drippings, lard(no vegetable oil) into muffin pans, reheating pans, pouring batter into hot muffin pans, baking at 425 degrees for 20 -25 minutes.
Before I got that recipe I made the odd pan of little hockey pucks.....This seems always to work....for some reason....:smile: