Tonight it's the Arnolds (Steve, Gail, Ryan, and Eric) for:
Banana bread with caramel sauce
No first course. Just quality local beef.
Beef Roast 101:
1. A roast well raised, well slaughtered, and well cut. If your butcher isn't "into" talking about these matters, then try another shop. A bone in rib roast should have the chine removed, and bones separated from the roast. Ask the butcher to send along a piece of twine for tying the rib bones and roast together after seasoning.
2. Rest the roast on your counter top for 45 - 60 minutes. Season on all sides 10 to 15 minutes before searing, and tie the bones and roast together with the twine. Seasoning the inside of the bones may seem like a small gain, but it makes a significant difference in the salt balance.
3. Preheat your oven to 375 degrees.
4. Heat up a thick bottomed pan over a high flame, and cover the cooking surface with a healthy amount of flavorless high flash cooking oil. One side at a time, sear the roast and don't shift to the next side until the roast takes color (not blackened, but a significant amount of caramelization).
5. When evenly seared place he roast directly on an upper oven rack with a roasting (or baking) pan positioned beneath. This will capture drippings for a yorkshire pudding. Roast to an internal temperature of roughly 90 - 95 degrees, place the roast on a new drip pan/rack combination, add butter to the roasting pan (along with the drippings), and wait for the crackling a spattering sounds to subside (as the liquids in the butter are cooked off). Add the yorkshire pudding batter and bake until fully risen and crisp. If you have room between the roasting racks, you can place the pudding under the roast.
6. Continue cooking the roast to an internal temperature in the range of 118 degrees. Remove and allow to rest before slicing. Remove the pudding when fully crisped, cut into small portions, and place the sliced roast on top. The pudding will absorb all the drippings and become increasingly delicious.