''Oh, the roast beef of England,'' sang Henry Fielding over two centuries ago—and this may be the sort of thing he had in mind. Ask butcher to trim fat and remove chine bone and short ribs from a prime rib roast. Reserve short ribs. Have butcher tie and weigh roast (cooking time is calculated by trimmed weight).
Yield: serves 10
- 1 prime rib
- 3 Tbsp. flour
- 1 Tbsp. dry mustard
- 2 tsp. salt
- 2 tsp. freshly ground black pepper
- Before cooking, let prime rib come to room temperature. Preheat oven to 450°. Combine 3 tbsp. flour, 1 tbsp. dry mustard, 2 tsp. salt, and 2 tsp. freshly ground black pepper in a bowl and mix well. Rub mixture all over prime rib.
- Tie short ribs and place in a large roasting pan. Place prime rib, fat side up, on top of ribs. Roast meat for 20 minutes on lowest rack. Reduce heat to 325° and continue roasting, basting frequently with pan juices, for about 15 minutes per pound.
- After 1 hour and 45 minutes, pour 1 cup dry red wine over meat. Continue roasting and basting until a meat thermometer reads 120° for medium rare. Remove meat from oven, allow to rest for 30 minutes, then carve and serve. (Short ribs can be served, or reserved for soup.)
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