Ingredients
- One 5–6 lb Vermont Natural Beef rib roast
- Granulated garlic
- Freshly ground black pepper
- Soy sauce
- 2 beef bouillon cubes or equivalent beef base
- An accurate meat thermometer
Method
- Use a roasting pan with a rack that keeps the roast suspended. Add enough water to cover the bottom of the pan but stay below the rack, and dissolve the bouillon in it. The water keeps the meat from drying and builds stock for gravy.
- Place the roast on the rack, bone side down.
- Season with garlic, pepper, and anything else you like, then drizzle soy sauce over the top. Seasoning the roast over the pan flavors the stock underneath.
- Roast at 325°F, allowing at least 2 hours.
- Go by temperature, not by time. Pasture-raised beef tends to cook faster than grain-finished beef, so cooking time per pound is not reliable.
Pull temperatures
- 115°F — rare
- 125°F — medium
- 140°F+ — well
Rest the roast on a cutting board about 8 minutes before slicing; this keeps it from drying out. Slice between the bones, or cut the meat away from the bone first for boneless slices.
Gravy: add a flour-and-water slurry to the remaining stock and stir continuously until it comes to a boil. It will not fully thicken until it boils.