Perfect Roast Beef
- 1 bone-in beef rib roast
- 2 garlic cloves, optional
- Salt and freshly ground black pepper
- 2 cups beef or chicken stock, red wine, or water
- Remove the meat from the fridge an hour before cooking it so it comes to room temperature.
- Heat the oven to 450 F.
- Put the meat, bone side down, in a roasting pan.
- Cut the cloves into slivers; use a paring knife to poke small holes in the meat and insert the garlic into them.
- Sprinkle the roast generously with salt and pepper.
- Put the roast in the oven and cook, undisturbed, for 15 minutes.
- Turn the heat down to 350 F and continue to roast for 1 hour.
- Spot-check the meat by inserting a quick-read thermometer in several places.
- Check every 5 minutes.
- But in no case let the temperature of the meat go above 155 F.
- Take the pan out of the oven.
- Carefully transfer the meat to a platter with two forks to rest.
- Pour off all but a few tablespoons of the fat from the pan and put the pan on 2 burners over medium-high heat.
- Add the stock and cook, stirring and scraping up any browned bits from the bottom of the pan, until the liquid is reduced by half, 5 to 10 minutes.
- Put the meat on a cutting board and pour any accumulated juices from the platter into the sauce.
- Cut the meat free from the bone, then slice it crosswise into thick or thin slices.
- To serve, splash sauce on the meat and pass the rest at the table.