Simple and classic, this will fill the house with warmth and Sunday-dinner aroma. Serves eight to ten.
Beef rib roast, 5 to 8 lbs.
4 to 6 T . vegetable oil
1 T. dry mustard
Fresh ground pepper
2 T. lightly browned flour
1 flattened piece of beef suet
4 to 6 T. water or dry red wine
Step 1. Spread the beef with the vegetable oil and sprinkle with a mixture of dry mustard, pepper and flour which you have browned in a frying pan or the oven. Tie a flattened layer of beef suet over the top.
Step 2. When ready to roast, place meat on a rack over a roasting pan and brown in a preheated 425 degree oven for 15 minutes. Reduce oven to 325 degrees, add warmed red wine or water to the pan and continue to roast, basting frequently. Allow 15 to 18 minutes per pound for rare, 204 to 24 minutes per pound for medium, and 25 to 30 minutes per pound for well done. Remember, the ends will be more well done than the center, in case you have varying palates at your table.
Step 3. When meat is cooked to your liking, season to taste with salt and pepper; remove to a warm platter and allow roast to rest for 15 to 20 minutes at the edge of the open oven before carving. During this time the beef sets, the cooking subsides and the roast is ready for carving. In the meantime, pour off the fat in the roasting pan and use the pink juices that pour from the roast as it sets: stir all the crusty bits into it to make a clear sauce. The Kitchen Mouse sometimes adds a little wine, a tablespoon of butter and a dash of Worcestershire sauce. Bring to a boil, reduce heat and simmer for 1 or 2 minutes. Strain and serve in a sauceboat with roast.