Roast Beef (arrosto morto) - Emilia-Romagna, Secondo (Main Course)

Directions

1. Marinate the rib roast in lemon juice and salt for 1 hour. Drain the marinade and reserve.
2. Sprinkle the rib roast with salt and pepper.
3. Dust the seasoned beef with the flour.
4. In a heavy bottomed casserole just large enough to fit the roast, add the butter and olive oil. Heat the casserole over medium high heat until the butter melts and the oil is hot.
5. Add the beef to brown it.
6. Keep turning the beef as it browns to evenly brown the joint all around. It should take about 2 minutes per side.
7. When the beef is browned all over, bruise the sage.
8. Add the garlic, marinade and sage and cover.
9. After 25 minutes check the temperature until it reaches the desired cooking temperature (see the chart here). I cook mine to 52˚C before removing it from the heat. The temperature of the meat will continue to increase another 3-5 degrees after you remove it from the heat so target a slightly lower temperature than what you want.
10. Remove the meat from the heat and uncover. Loosely place a sheet of aluminium foil over the top. Allow it to sit for 10 minutes and rest. Carve the meat thinly and place on a serving platter. Drain the juices from the cutting board back into the casserole, bring the mixture to a boil, strain the solids out and discard, and pour the juices over the carved meat. Serve.
11. Note: The beef can be substituted with pork loin or veal breast.