Here's the four-rib roast (from Meijer's) I made for Christmas this year, ready to go in the oven. I used softened butter with black pepper and herbs (Spice Islands Bouquet Garni) and a liberal coating of kosher salt.
Twenty minutes at 450 degrees, then 325 degrees till it reached temperature (about another hour and a half). Took it out at 118 degrees (temperature probe timer was set for 115) and it rose to 128 while the Yorkshire Pudding was in. Could have taken it right out at 115, or maybe even sooner. The middle was medium rare (very pink and warm). It was delicious through and through. Used beef stock to deglaze the pan, which yielded plenty of fat for the pudding and lots of yummy "au jus."
Kept the sides simple this year; no casseroles. Guests: just Adam and Grandpa. Joe was sick, Jonna recovering from flu, Tomi in Brooklyn, and the Balcoms at home.
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