I have a question about the recipe "Ann Seranne's Rib Roast of Beef" from Genius Recipes.
What level of doneness (is that a word?) does this recipe produce? Are there adjustments to produce a rarer roast, or one that is more medium?
Kristen is the Creative Director of Food52
It depends a bit on what size roast you have -- if you have one on the larger side, you'll get more variation in doneness (I do believe it is a word!), with the middle slices being more rare than the outer slices. You can also tweak the time slightly if you know everyone will want theirs more (or less) rare, say by adding or subtracting 5 minutes to the roasting time -- but unfortunately we don't have a chart for that.
What I did with a 6 rib roast was to put it in my warming drawer for another 30 minutes and tested the internal temperature. I took it out when the instant thermometer read over 140, it was perfectly medium rare. Not bloody at all. I know the recipe states to not open the door, but I cooked it one hour, and left it in the oven two hours and then took it out to the warming drawer (preheated) for another 30 minutes. The key is taking the temperature, imo.
Please enter a valid email address.
Well played. You deserve a cookie.
A little handmade goes a long way
18 DIYs for a More Festive Kitchen
The ‘Gilmore Girls’ and ‘Twin Peaks’ Cookbooks, Reviewed
Guides to Gifts for One & All
The Illustrated Biographies of 16 1/2 Desserts
Set Your Holiday Table
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.