Beef Rib Roast with Blue Cheese Crust
To many cooks, a large, impressive rib roast is the main course of choice for a winter holiday feast. No many how many other options are considered, I usually fall back on good old rib roast. In an effort to make it different than the straightforward version I’ve offered in the past, here is a glorious roast with a delicious crust to accent the lush meat. For a truly luxurious version, use Roquefort cheese. However, I have used less expensive Danish Blue with great success. I like this roast just as it is, but you can serve a sauceboat of homemade beef broth alongside to make it “au jus.”
Temperature is a key factor with roast beef. Let the beef stand at room temperature for 2 hours before roast so it will roast more evenly Use a meat thermometer to gauge the internal temperature. And let the roast stand, allowing for residual heat to continue the cooking, before serving.