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Politics : Sioux Nation
DJT 11.26-0.1%2:31 PM EST
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To: SiouxPal who wrote (93279)12/25/2006 4:41:05 PM
From: Patricia Trinchero  Read Replies (1) of 362903
 
Cook uncovered in the oven...............the big trick is to cut the slices very thin to make it tender. That is the cut that the Hofbrau's use to cut their roast beef from...........it can be rare in the middle if you want. ( He managed several Hofbrau's too.............he is now thinking about cutting off a piece of the raw prime rib to eat with garlic . it's killing him to watch that meat getting close to room temp)

Spice it by drilling holes and stuffing them with fresh garlic and chopped rosemary ( this is my idea and what I do for beef roasts........................ spices are at own discretion ).

Start the roast at 400 and make sure the roast is at room temp. Let it cook a bit at the high temp so it seals in the juices. Then lower to 350 for majority of cooking time.

Onions are always good to use around the roast..............salt the roast liberally on the outside. Rub it with garlic if you don't stuff it with that spice.

Most important.............Cut it thinly against the grain!!!
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