· Season with kosher salt and fresh ground black
pepper for 24 hours on a rack (uncovered) in the frig.
·
Out of frig for at least 2 hours to bring to
room temp
·
Set oven at 250
·
Light basting of clarified butter or cooking
oil: apply any dry seasoning you desire.
Season lightly, so as not to cover the beef flavor. I like “Cattleman’s
Grill” California Tri-Tip rub. www.cattlemansgrill.com
·
Insert remote probe into the thickest part of
the roast
·
In oven for about 3 hours, or until the center
temperature reaches 120° for rare, or 125° for medium rare.
·
Remove from oven on rack, cover with foil and
rest for 45 minutes to an hour.
·
Heat oven to 525°
·
Uncover roast and place in roasting pan (cast iron or enamel coated cast iron is
best)
·
Baste liberally with soften (not melted) butter
·
Place in oven for 15 minutes
·
Remove from oven….should have a nice crust.
·
Place on cutting board to slice
·
The drippings from the roasting pan will make
excellent gravy, if desired
·
For an easy au jus, use a can of Campbell’s Beef
Consomé (not beef stock).
·
Remove bones (if a standing rib roast). Cut as
close to the rib bones as possible.
·
Slice in about ¾ inch cuts and serve.
There are so many good methods for making this phenomenal
roast, and you may have your own favorite.
Whichever method you use here are a couple of things to remember:
·
Season early and allow time for salt to penetrates
the roast
·
Cook low and slow to desired temp. (250° oven setting suggested)
·
Rest for about an hour
·
Reverse sear (at the end, not the beginning) at
very high temp to get a good crust. (525° suggested)
With these steps in mind, many timings, resting, closed oven
door methods can work very well.
Cooking on an inside oven, outside grill, or Green Egg style
cooker can all work well. The reverse
sear is very important for an even cook.
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