Here it is.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

High Heat cooking Instructions
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. General Instructions (for Barbara Kafka's "Roasting A Simple Art")
"Different meats and different cuts have different cooking times. That's
why there are recipes. I did try to find a universal rule so that I could
say as I do for fish, "ten minutes per inch" or for chicken "ten minutes per
pound," and then describe the exceptions. It didn't work. Timing is as
much a factor of fat content, bone content, and the shape of the roast as a
specific kind of meat.

The only easy rules are for boneless loin of pork or beef (the shell or
strip) and venison and beef fillet. They always cook in the same amount of
time since the only way they increase in size is according to their length,
which will not influence the cooking time."

This is her recipe for a Simple Rib Roast

4 1/2 pound without short ribs Standing rib roast (2 Ribs) or 26 Pound
standing rib roast (7 ribs total) 2 to 6 cloves garlic, peeled and slivered
Kosher salt to taste Freshly ground black pepper 1/2 to 2 1/2 cups red
wine for deglazing 1 recipe for Yorkshire pudding.

Roast should be at room temperature, not taken directly from the fridge.
Place oven rack on the second level from the bottom. Heat oven to 500F.

Place small roast in a 14 X 12 X2 inch roasting pan. bone side down. The
large roast will need an 18 X 13 X 2 inch roasting pan. Snuggle most of the
garlic, is using, under the fat and spread remainder under the meat.
Season well with salt and pepper. Roast for 45 minutes. With meat in
oven, reduce heat to 325° and roast for an additional 3 minutes per pound.(
i.e.: 4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes)
etc..Increase heat to 450°F and roast for another 15 minutes regardless of
size. Meat temperature should read 135 on an instant - read thermometer.
If you like it more rare, reduce the additional 3 minutes per pound to 2
minutes or for less rare, increase the 3 minutes to 5 minutes.

Remove roast from oven. Transfer to a serving platter. Pour or spoon off
excess fat, reserving about 1/8 cup to 1/4 cup of fat. Put pan over high
heat and add wine. Deglaze pan well scraping with a wooden spoon. Let
reduce by half. Pour liquid into a small saucepan and reserve.

For Whole New York Strip Loin, the directions are a little bit different.

According to Barbara Kafka's instructions, it doesn't matter what size the New York strip roast is the directions are the same.

Roasted New York Strip Loin

one 10 pound New York Strip (16 inches) Trussed
1 head of garlic
cloves lightly smashed and peeled, optional
3 to 4 springs fresh thyme
kosher salt
pepper
1 1/2 cup basic beef stock or a combination of beef stock, veal stock or red wine
2 tablespoons basic veal glaze optional.

Place oven rack on second level from the top of the oven, or second from the bottom if the fat cover is thick. Heat oven to 500°F.

Place strip of beef in an 18 x 12 x 2 inch roasting pan. If using, slip whole cloves of garlic between underside of meat and string. Tuck in the thyme. Slip some more garlic under the string along the top of the meat. Sprinkle the meat on all sides liberally with salt and peper. Put into oven one hour before it will be served. Roast for 40 to 45 minutes.

Remove and transfer meat to a platter. Cut off strings. Remove the garlic cloves that are too blackened to use. Pour fat from pan. Put the roasting pan on top of the stove. Add stock or wine and the veal glaze, if using and bring to a boil, scraping the bottom vigorously with a wooden spoon. Add flavorings, if using, and any juices that hae collected in the platter on which the beef is resting. Let reduce by half. Taste for salt and pepper, pour into a sauceboat and serve.

Roasted Whole beef Fillet

According to Barbara........"I buy the meat by the inch. It cooks exactly the same way no matter the length as long as it s more than 4 inches long. When ordering, I usually allow about an inch and a quarter per person and an extra half inch for the two end slices. By this rule, six people will require an eight inch piece of fillet. The muscles in a fillet all run lenghtwise so that when it is sliced acrossed the serving it is also tenderized.

The fillet is also called the tnederloin, and it is tender. It is a long round muscle that hides behind the bones on which the shell steak and the rib roast reside. T-bone steaks have some of the shell and, on the other side of the bone, a circle of the fillet, or tenderloin. A filet mignon is a slice cut acrossed the whole fillet to make an individual steak.

4 to 5 pound whole beef fillet (about 3 to 3 1/2 inches in diameter, a good 18 inches long)
1 tablespoon unsalted butter at room temperature
1 tablespoon olive oil
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup red wine for deglazing, optional, or 1 recipe semi-perigourdine sauce

Place oven rack on second level from bottom. heat oven to 500°F

Place fillet in an 18 x 12 x 2 inch roasting pan. Rub fillet with butter and oil. Sprinkle evenly with salt and pepper. roast for 10 mintues. turn. roast 10 mintues more. Transfer fillet to a serving platter. Pour or spoon off excess fat. Put pan on top of the burner. Add the wine or sauce and bring contents to a boil while scraping the bottome of the pan with a wooden spoon. Let reduce by half. Season with salt and pepper.

Thank you Ann.;)

I don't have any problem with the high heat initially only to form a crust on the roast, but 325 is way too hot IMO to finish the roast. Try 200 and leave it in undisturbed until thermometer reads 125, remove and let it rest for 30-minutes. By then the internal temp should rise to 135 perfect medium rare.

Roasting at the lower temp will keep the meet below 120 for a lot longer which will make the connective tissue break down more completely and make a much more tender and juicy roast. It will also prevent the grey and overdone meat ring around the outside of the roast with only a small pink portion in the center. At the lower temp the whole roast inside with be a nice even pink and juicy texture throughout the roast.

You are very welcome Heaven. You can't go wrong with Barbara Kafka's method. I don't think there is a better method for roasting beef. I've started to take the meat out of the oven when the internal temperature is around 115°F and letting it rest for at least 20 minutes. The temperature will continue to rise 10 to 15 degrees depending on the size of the roast. We like ours more on the rare side, than medium rare, so below 130°F.

Enjoy!!

Ann

Here is a copy of my post from about a year ago on this topic:

RE: How to cook a 9 pound ribeye roast?

Posted by cupofkindness on Tue, Dec 26, 06 at 16:44

This was the very first time I roasted beef. I bought a twelve pound rib roast (five ribs) at Tom Thumb for $4.99/pound. The butcher cut the ribs away from the meat and tied them back together. The butcher also gave me a lemon pepper garlic sort of spice rub, which I used. At about ten o'clock Christmas morning I took the roast out of the fridge, tore open the paper, and set it on the cooktop. There it sat for nearly four hours. Still cool to the touch, at 1:45 I put the roast ribs down in a large deep roasting pan on the rack that came with the pan and brushed olive oil on the roast. Then we applied the spice rub given to us at the grocery store. We popped the roast in at 2:00 and did the first heat at 375° for one hour exactly. We sealed the oven with duct tape to help resist the temptation to open the door. I have a convection oven but I turned off the convection feature by using the "Bake" function, which shuts off the fan. This way, we prevented the meat from being dried out by the fan-generated heat on one side of the roast.

It was tempting to let the roast sit in the oven for four hours rather than three hours (per Paula's directions) because my roast was 12 pounds. But after thinking about it, I realized that most of the cooking might be over since the temperature drops in the sealed oven. So after exactly three hours, I turned on the second blast at 375° but I did this for forty-five minutes, rather than thirty or forty minutes. This was the way I thought I could best compensate for my larger roast.

We pulled the roast out of the oven at 6:45 and let it rest for forty-five minutes. It looked beautiful, the five ribs sort of settled into the spaces between the wires of the floating rack. Plus, since it had been tied together, the string made a pleasing pattern as well. For the most part, the spice rub was still on the meat. We put a meat thermometer in after it was done, but my old thermometer didn't give a consistent reading. Next year, Id like a digital thermometer with a display that can be read from outside of the oven.

The very ends were well done, and then the meat was rare until the layer of fat that lies about 4"-5" above the rib bone. The outermost layer of the roast was browned beautifully. Since we love our roast medium to well-done, I was delighted that the meat was well cooked above the fat. My completely uneducated guess is that the fat insulated the innermost meat from the intensity of the blast, to some extent, which is why the inner meat was so rare.

After letting the roast rest for forty-five minutes, we carved it and probably had a half a cup of liquid drain from the meat. We have a large wood cutting board and the routed out "well" just inside the perimeter of this 14" by 18" cutting board easily captured the draining liquid.

The roast was delicious. I'd say it was perfect and my thanks goes to this forum for providing the directions to cook my roast. And like Catherinet, I don't fully understand why the results seem consistent regardless of the weight of the roast. Does anyone have any more insight into that? Thank you!

10/22/07 Note: the meat is the same thickness regardless of how many ribs are present (more ribs = more weight, which is why the cooking time is roughly the same regardless of weight, the length will be longer, but thats the main difference).