Ann Seranne's Rib Roast of Beef
Your roasting chart -- this works out to be 15 minutes per rib, or approximately five minutes per pound of trimmed, ready-to-cook roast.
Flour, salt, pepper, and a big hunk of beef -- that's all you need. And an oven.
Sprinkle flour just on the fatty surface of the rib roast.
And rub it around so it sticks.
Then salt it all over.
And pepper it all over.
Nestle it in a sturdy roasting pan (one that's a suitable bed for a long hot nap).
Hit the sauna, roast. How's 500 degrees feel?
A short, speedy roast at 500, followed by a 2-hour comedown in the oven after you turn off the heat, and you get this.
Not too shabby.
Pretty in medium rare.
See that crust? Like gold.
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Author Notes: This is the ultimate make-ahead, perfectly cooked rib roast -- an utterly genius recipe from "Ann Seranne's Recipe for a Perfect Roast: Put it in the Oven and Relax", The New York Times, July 28, 1966. Note: Don't attempt this recipe if your oven isn't well-insulated (that is, if it's extremely hot to the touch when it's in use). - Genius Recipes
Makes 2 servings per rib
- One 2- to 4-rib roast of beef, weighing 4½ to 12 pounds
- Flour
- Salt & freshly ground black pepper
- 1/2 to 1 cup beef stock or broth (optional, if making pan gravy)
- Remove the roast from the refrigerator 2 1/2 to 4 hours before cooking.
- Preheat the oven to 500 degrees.
- Place the roast in an open, shallow roasting pan, fat side up. Sprinkle with a little flour, and rub the flour into the fat lightly. Season all over with salt and pepper.
- Put the roast in the preheated oven and roast according to the roasting chart at the end of the slideshow above, timing the minutes exactly. (This works out to be 15 minutes per rib, or approximately five minutes cooking time per pound of trimmed, ready-to-cook roast.) When cooking time is finished, turn off the oven. Do not open the door at any time.
- Allow the roast to remain in the oven until oven is lukewarm, or about two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven.
- Note: To make a thin pan gravy, remove excess fat from the meat drippings, leaving any meat pieces in the pan. Stir in 1/2 to 1 cup beef stock or broth. Bring to the boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for one minute and season to taste.
- Note: Don't attempt this recipe if your oven isn't well-insulated (that is, if it's extremely hot to the touch when it's in use). Since ovens vary in their insulation, to be safe, you may want to rig up a probe thermometer or other oven-safe thermometer you can read without opening the oven door, and pull the roast out if it reaches the desired degree of doneness early.
- This recipe is a Community Pick!
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6 months ago Cmgrauer
can I cook a one rib roast with this recipe?
6 months ago Kristen Miglore
Kristen is the Senior Editor of Food52
You could try it, reducing the cook time proportionally (see the chart above), but I'd strongly recommend a probe thermometer to keep track of the temperature (they're cheap!).
6 months ago Jcrater
Just made tonight for Christmas Eve. I was a little worried after reading some of the comments, but it was perfect!
over 1 year ago Windtryst
I cook all roasts like this, 5 min a pound works for me,if it is over 6 lbs. I go ti 6 min per pound . Works every time!
over 1 year ago marycatherine.harrison
We made this with for Christmas dinner this year. We didn't get in a golf game, but it did make for a relaxing Christmas afternoon! We made Yorkshire pudding as an accompaniment and a gravy with the pan juices (there aren't a ton) and demi glace...
over 1 year ago marycatherine.harrison
We made this with for Christmas dinner this year. We didn't get in a golf game, but it did make for a relaxing Christmas afternoon! We made Yorkshire pudding as an accompaniment and a gravy with the pan juices (there aren't a ton) and demi glace...
over 1 year ago marycatherine.harrison
We made this with for Christmas dinner this year. We didn't get in a golf game, but it did make for a relaxing Christmas afternoon! We made Yorkshire pudding as an accompaniment and a gravy with the pan juices (there aren't a ton) and demi glace...
over 1 year ago Helenegordon
With a bit of trepidation after reading all the comments below, I made this for our New Years Eve dinner
party. Had a 4 rib (8.8lb) roast, cooked for 45 min at 500. Was inspired to purchase a snake wire meat
probe and that is what saved the day (or night) At 1 1/2 hours, checked temp and it read 151 degrees so
took it out and let it rest for 1 1/2hour til serving. It was well done on the ends and wonderfully pink inside
winning raves from everyone including two British guests who certainly know their roast beef.
Also made Waverly's Mom's creamy horseradish sauce and sauteed mushrooms--enjoying the leftovers today!
over 1 year ago ibwebb
Sorry all! It said it didn't post the first time so I tried again and low and behold there it is twice!
over 1 year ago ibwebb
I am eager to try this.. I know that I have a similar type of recipe with Turkey from Alton Brown (my fav ..sorry all) that I have used for Thanksgiving for years now. I am the official turkey chef now as voted by my whole family LOL. Anyway, I had seen a few comments like I have read here about it being over done there. Alton (or one of the people that check on his comments) mentioned about using the meat probe (wireless or with the 'snake' wire) too, BUT I have noticed a trend in this that has me wondering and coming up with a theory. Sorry if I missed where this has been brought up already :
It seems that most of the people that have said it was overdone have newer, high efficiency, or convection ovens. When this recipe was developed these really didn't exist (or were very uncommon). The convection is meant to cook faster, so that is the obvious problem imho. Yet, the newer and high efficiency ovens are more insulated than the less expensive and much more than the older ones. I think this is what is leading to the over cooking issue! The ovens are holding in more heat. I would almost want to suggest taking a pound off the roast when looking at the chart to accommodate this insulation issue. PLEASE KEEP IN MIND I AM NOT A CHEF OR EXPERT though so do this at your own risk. I do cook all the time and get more than my fair share of compliments, but don't want to mislead anyone. Also, wonder if anyone has tried a coffee rub on this instead of the flour/salt/pepper? I know I have tried on several lesser cuts with huge success on the crust's flavor.
I can't wait to try this though.. with my very old oven I should have no trouble with this. HAPPY NEW YEAR to you all!
over 1 year ago ibwebb
I am eager to try this.. I know that I have a similar type of recipe with Turkey from Alton Brown (my fav ..sorry all) that I have used for Thanksgiving for years now. I am the official turkey chef now as voted by my whole family LOL. Anyway, I had seen a few comments like I have read here about it being over done there. Alton (or one of the people that check on his comments) mentioned about using the meat probe (wireless or with the 'snake' wire) too, BUT I have noticed a trend in this that has me wondering and coming up with a theory. Sorry if I missed where this has been brought up already :
It seems that most of the people that have said it was overdone have newer, high efficiency, or convection ovens. When this recipe was developed these really didn't exist (or were very uncommon). The convection is meant to cook faster, so that is the obvious problem imho. Yet, the newer and high efficiency ovens are more insulated than the less expensive and much more than the older ones. I think this is what is leading to the over cooking issue! The ovens are holding in more heat. I would almost want to suggest taking a pound off the roast when looking at the chart to accommodate this insulation issue. PLEASE KEEP IN MIND I AM NOT A CHEF OR EXPERT though so do this at your own risk. I do cook all the time and get more than my fair share of compliments, but don't want to mislead anyone. Also, wonder if anyone has tried a coffee rub on this instead of the flour/salt/pepper? I know I have tried on several lesser cuts with huge success on the crust's flavor.
I can't wait to try this though.. with my very old oven I should have no trouble with this. HAPPY NEW YEAR to you all!
over 1 year ago car24999
Unlike most, I like my meat medium instead of medium rare. What adjustment should I make to have it cooked medium?
over 1 year ago Cfm5555
OMG. Have a GE Profile Oven. As soon as I turned off the 500; the Oven began VENTING itself to cool down. Called GE. "Oh the engineers designed it that way cause too many complaints that it stayed hot too long" $ 80 Rib roast ruined.... Trying turning it back on at 200 for 1 hour and see what happens.
I HATE ALL our GE profile appliances from the dishwasher that doesn't, to the "automatic water level" washer that doesn't use enough water to rinse the soap, and thh Fridge that half melts and defrosts the ice through the "through the door" ice dispender every couple weeks... Rant over!
over 1 year ago poodles
Just tried this. With a $78 roast, four ribs worth. Followed directions to a T. It was a TOTAL bust. Thankfully, I didn't try it for company. Just my husband and myself looking forward to some leftovers for hash.
The meat came out bloody, almost raw and actually cool. Crust never formed into anything of matter either. Looks like I'll be doing a bit of grinding tomorrow and turning it all into meatloaf/hash fixings or maybe even dog food. Major (expensive) bummer. Never again.
over 1 year ago danjr
I did a 5lb rib roast,by my old method.took roast out of fridge for three hours prior to roasting.pre heated oven to 500 degs.rubbed with salt pepper and garlic did not use floor.put meat on roasting rake over roasting pan.put meat in for 5mins tuned oven down to 350,set timer for 1hr20mins(20mins per lb)for rare140 degrees.so i thought.accidently turn oven off.didnt relize for an hour that the oven was off.I tuned oven back on,reset temp to 350.added 1hr to timer back to original 1hr 20mins.have over cooked meat in the past,so was really nervous,took out at 120 internal temp to allow for resting,temp only went up 5 deg put roast back in for 15mins,then removed let rest 30mins.it came out perfect light red all the through with no blood.will try ann serrans method next year but will check after an hour and a half,hate well done prime rib
over 1 year ago jbj3114
I made this last night. After reading all the comments, I was a bit nervous. We live in the back country at 7000. feet, and if I ruined that $120.00 roast, our holiday meal was going to be meatless. However it was delicious....... I looked at my 4 rib roast from the small end of the ribs. It weighted 5.76 lbs. One hour at 500 degrees was going to do serious damage. I use my mother's 1936 "Joy of Cooking' there is a similar recipe in it. You calculate the cooking time, by the pound to including the searing time. You sear the meat at 500 degrees for 20 to 30 minutes the turn the oven down to 300 degrees, I decided to use the best of both recipes. I seared for 30 minutes, then turned the oven off, and waited for 1 1/2 hours. (Total cooking time - 2 hours for my roast)
over 1 year ago Charles Abinante
Glashalfmd- Where do you buy your meat that it costs so much? $260 for a 12# raost? Wow.....
over 1 year ago Fried Rice
OH Yeah! Cant wait to try it. Thanks Happy New Year to you all :)
over 1 year ago msgruvn
i only let the 2 rib, dry-aged roast come to room temp for an 1 1/2 hr. it was perfect! went with the 15 min per rib- i forgot to flour it, but it was fabulous anyway-nice and brown, crispy fat cap and juicy pink inside. (be sure the fan is on)
over 1 year ago Sherry Poole
I love the idea of this recipe... and after reading all the comments I will try it this weekend. I am a new member of this site... I cook all the time and each holiday I try a new recipe. I don't know how I was lucky enough to find you but am oh so glad that I did. I love the idea of not having to "baby" the meat while it is cooking.
over 1 year ago TheWimpyVegetarian
I made this tonight for dinner for a large crowd. I loved the crust, and loved the simplicity of it. I agree with AJ that the aroma of the crust about an hour after turning off the heat is just amazing. Unfortunately, mine was seriously underdone, and I needed to turn the heat back on - BUT, I spaced on the fact that I should have adjusted for high altitude. We're at 7000 feet above sea level. So my recommendation for high altitude cooking is to add 10 minutes to the blasting stage for a 7 lb roast.