Ingredients
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5 lbs standing rib roast
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4 garlic cloves, minced
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salt
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pepper
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thyme leaves
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basil leaves
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marjoram leaves
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Worcestershire sauce
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sliced fresh washed mushroom
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3 cups water
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3 beef bouillon cubes
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1 1/2 cups cold water
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1 1/4 teaspoons basil
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1 1/4 teaspoons thyme
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1 1/4 teaspoons marjoram
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1 tablespoon cornstarch, mixed in
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Instructions
- Have butcher cut ribs away from roast.
- Season entire ROOM TEMPERATURE roast and between roast and ribs with heavy garlic, salt, pepper, marjoram, thyme and basil. Drizzle with Worcestershire.
- START IN EARLY AM (6 OR 7).
- Let rib roast stand for at least 2 hours until room temperature.
- Place meat in iron skillet, fat side up.
- Place in cold oven; turn on to 350° for one hour.
- Turn off oven.
- DO NOT PEEK OR OPEN OVEN AT ALL!
- For rare meat, turn oven back on at 350° 1 hour before you want to serve for 20 minutes, leave in oven for remaining time.
- Med Rare- 1 hour before serving turn on for 30 minutes, leave in oven for 30 minutes Well- 1 hour before serving turn on for 40 minutes, leave in oven for 20 minutes Gravy: Remove meat from skillet.
- Put all gravy ingredients into skillet except cornstarch and water.
- Scrape bottom of skillet to remove bits from pan.
- When mushrooms are done, add cornstarch mixture 1/4 cup at a time and allow to thicken to desired consistency.