Traditional Sunday Dinner, Roast Rib Of Beef

Roast Beast is simple, easy and absolutely delicious to any carnivore with these simple steps.

The most important step with any recipe or cooking instructions (or any instructions for that matter), is to read through them two or three times

Purchase USDA Prime if possible, found at your better meat markets such as Huntington Meat Market *(323- 938-5383),  
and if you have no other choice- Costco. 

 Much of the beef available at Huntington Meats is from Harris Ranch,

Buying from Dan and Jim at Huntington Meats gives you an excellent excuse to go to the Farmers Market

an authentic L.A. experience, this is the original farmers market started during the depression by two young, savvy guys trying to make a difference....and they did! Farmers markets can be found all over the U.S thanks to Roger Dahlhjelm and Fred Beck.

Or buy direct, the natural** healthier choice from the top chefs choice, Niman Ranch  or Snake River Farms.

Purchase USDA Choice if necessary, available at Ralph's or any good supermarket.
 Downtown Los Angeles Ralph's at 645 West 9th St,  has an excellent meat department, and this location also carries USDA Prime Beef. 

A full prime rib roast consists of 7 ribs, and will weigh an easy 15 pounds. 

We are using a two rib roast here weighing just over 4 pounds it will need a little less than one hour in the oven. 

Remove roast from refrigeration allow to come to room temperature, one hour per pound is about right.

pat dry with paper towels.

Preheat oven 450

....if you do not have an oven thermometer go get one now, available at any decent grocery store....

skip the convection oven, an old school oven is best and reduces the risk of drying out the roast.

Apply 2 TB of butter to cut ends of roast, and a dry rub of fresh thyme, rosemary, fresh cracked pepper, and possibly a few whole garlic cloves for the pan.  

What about the salt? No salt, none, skip the salt for a truly juicy roast.

Place roast in a heavy roasting pan fat side up, ribs down, the ribs will act as a natural rack.

Insert meat thermometer in thickest part of roast not touching bone.

Place roast in 450 preheated oven

 don't open the oven door or feel the need to mess with the roast, trust your (excellent, high quality) meat thermometer to let you know when it's done. Do Not rely on the timer, trust your thermometer, and only the thermometer.

Roast at 450 for 15 minutes, reduce to 350 for remaining roasting time.

1/2 to 3/4 of the way through the estimated cooking time begin checking the meat thermometer, quickly baste the roast with the pan drippings while you are in there.....

Cooking time: Allow 12 minutes per pound for rare,  15 minutes for medium,  

and well done roast beef should simply not be done. 

Prime meats cook slightly faster than choice

When thermometer reaches 120 it's done, remove roast from oven,

yes, I said remove from oven...take it out! I promise you the roast will continue to cook while out of the oven, ultimately reaching a temp of  about 130 resulting in a perfect rare to medium rare  roast beast. 

Carefully remove roast from roasting pan to a serving dish, cover loosely with tin foil and  allow to rest for 20 minutes or even an hour.                             
Allowing meat to rest after cooking is critical, this step  allows the meat to finish cooking and guarantees juicer meats as well as a insuring rested and relaxed chef..

*Dan Vance's Huntington Meats (butcher shop) on 3rd in Los Angeles is not to be confused with the Huntington Meats ( meat packers, processors) of Montebelo. 

Huntington Meat Packers of Montebello experienced a massive beef recall for E. coli at the beginning of the year. Contamination and the necessary recalls are becoming more, and more common with the massive, commercialized meat packing plants...

** all Natural:

• Humanely Raised on Sustainable U.S. Farms and Ranches
• Never Given Antibiotics - Ever
• Never Given Any Added Hormones - Ever
• Fed All Vegetarian Feeds

Will Eating Red Meat make us more susceptible to E-Coli?

According to a breakthrough study, e-coli survives and thrives on a sugar molecule contained in red meat and unpasteurized dairy and not naturally produced by the human body. When humans consume red meat and dairy they ingest the sugar Neu5Gc, and store it in the intestines and kidneys (kidney failure is an extreme reaction to e-coli infection). This non human sugar molecule is exactly what the E-coli organism/toxin seeks out and needs to survive, and if it is found, infection to the host will result. Humans that do not consume red meat and unpasteurised dairy lack the sugar and are seemingly, immune.
One of the most remarkeable parts of the study, the food is the carrier of the catalyst for the toxin that is also carried by the same food.....very trippy
The study has not explored how long the sugar is stored or how the body breaks it down and how long that would take.

Study:Dr Travis Beddoe from Monash University in Melbourn and reported in Nature

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Red meat primes body for intestinal germ: study

PARIS (AFP) — A steady diet of red meat makes the body more susceptible to a virulent form of intestinal bug that can cause bloody diarrhoea and even death, according to a study to be published on Thursday.
Researchers in the United States and Australia said persistently eating red meat appears to prime the body for exposure to this potent form of Escherichia coli (E. coli).
The meat naturally contains sugar molecules called Neu5Gc that accumulate in cells lining the intestines and blood vessels.
These molecules also act as a sort of magnet for the toxins exuded by the E. coli strain, thus making it easier for the poisons to enter the blood stream, they said.
"Prior meat eating would set one up for the toxin to bind when it shows up," explained Ajit Varki, a researcher at the University of California at San Diego, one of the study's co-authors.
The Neu5Gc molecule is virtually absent in other foods such as fish, poultry and vegetables and fruits, Varki told AFP in an email exchange.
The investigation, published in the London-based journal Nature, is led by Travis Beddoe of Monash University in Melbourne.
In experiments, the team first tested the affinity of the E. coli bacteria for Neu5Gc using cultured human cells in a lab dish...........more