I prefer the bone-in roast for the flavor that the bones add,
so get the butcher to prepare you at least a 5 rib roast but 7
is better * have the butcher crack the bone so that you can slice
through or have him bone the roast and then tie it back to the
bone * in a small bowl, mix together pepper, salt, tarragon &
garlic salt in sufficient quantity to make a coating that will
completely cover the roast * now rub on the coating liberally
* place roast in pan, cover loosely with aluminum foil and put
into preheated, 325 degree oven * check on a 30 minute basis with
a good meat thermometer * when the internal temperature at the
thickest part reaches 80 to 85 degrees, turn heat to 400 degrees
and leave roast covered until internal temperature is 115 degrees
* remove from oven, remove foil and allow to rest for at least
15 minutes * there will be about a 12 to 15 degree rise due to
carry over cooking * this will bring internal temperature to about
127 to 130 degrees, which is on the rare side * if you like it
a little more to the medium side, then bring it out of the oven
at about 125 degrees and allow to rest * while the meat rests,
drain all of the grease from the pan, add 3 cans of Campbell’s
beef broth, 1 package of Knorr béarnaise mix and 1 package
of Knorr au jus mix * put on medium heat on top of stove and break
all of the drippings loose from the bottom of the pan and incorporate
into beef broth * add 3 tblsps of tarragon & ½ stick
of butter * get mixture hot but not near boiling * slice thick,
steak size pieces of the roast and place in liquid, fully covered
for about 1 minute and serve.
Both Debra & I wish you and your family
a very special
