<p>I do just the opposite of the “lowest temp”
I put the oven at the highest temperature and follow Craig Claibourne’s method. Always fantastic results. But you must NEVER EVER open the oven till the time is up. Also—put a sticky on the oven so that no one else is tempted to peek. My husband is banished from the kitchen ever since he ruined Christmas by snooping into the oven.</p>
<p>The roast will be in the hot oven (make sure your oven is well insulated – see note) for only 25 to 60 minutes depending on its size. But start at least 5 hours before you want to serve it, which will allow time for the roast to reach room temperature and to finish cooking in the turned off oven. It will have a crunchy brown exterior and will be perfectly cooked inside to that medium-rare state that most people prefer. Center slices will be rare.</p>
<p>The infallible formula has another bonus: Once out of the oven, the roast can wait at room temperature, and retain it’s internal heat, for up to four hours before serving. While it is resting comfortably, the oven is freed up for whatever else you want to make. The crucial instruction is not to open the oven door, not even for a peek while the roast is in there. Trust us: It is doing beautifully undisturbed.</p>
<p>Cook’s notes: Don’t attempt this recipe if your oven isn’t well insulated – that is, if it is extremely hot to the touch on the outside when it’s in use. (Most commercial ovens are not well insulated, which is why restaurant kitchens are so hot.)</p>
<p>The most delicious�and most expensive�roast will be a dry-aged, USDA prime roast, which has to be ordered from a quality butcher well ahead of time."</p>
<p>2-to-4-rib roast of beef (4 ½-12 pounds), short ribs removed
Salt and freshly ground pepper to taste
All-purpose flour
½-1 cup beef broth</p>
<p>Remove the roast from the refrigerator 2 ½ to 4 hours before cooking, the longer time for the largest roast.</p>
<p>Preheat the oven to 500 degrees.</p>
<p>Place the roast in a large, shallow roasting pan, fat side up. Sprinkle with a little flour, rubbing it into the fat lightly. Season with salt and pepper. Put the roast in the oven and roast according to the chart below, timing exactly. When the cooking time is up, turn off the oven. Do not open the door at any time. Leave the roast in the oven until the oven is lukewarm, about 2 hours. If you need to use the oven to cook something else, tent the roast loosely with foil to keep it warm and remove it from the oven.</p>
<p>To make a thin pan gravy, remove the excess fat from the meat drippings, leaving any meat pieces in the pan. Stir in the beef broth. Bring to a boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for 1 minute and season to taste. Serve hot.</p>
<p>Roasting Chart</p>
<p>Weight…Roast at 500 degrees
4 ½-5 pounds…25-30 minutes
8-9 pounds…40-45 minutes
11-12 pounds…55-60 minutes</p>
<p>This works out to be about 15 minutes per rib, or approximately 5 minutes cooking time per pound of trimmed, ready-to-cook roast.</p>
<p>If you prefer medium-to-well-done beef, add 10 minutes to the maximum cooking time for each size roast.</p>