Bryan Flannery USDA Prime 4-Rib Roast Dry Aged

For Christmas dinner with the family, we normally do potluck!  This year we were assigned to bring the roast beef.  So, of course,  we choose only the best!  This is a new arrival from Bryan Flannery specially for the holidays.

Slow defrost in the refrigerator a day or two before cooking.  An hour or two prior, leave it at room temperature

James called Raffy to ask how to cook this since we never made one!  He did not only tell us how, they actually came over to help us out!!! THANKS GUYS!!!  James was panicking!!

Ingredients

James bought this new gadget, a digital meat thermometer,  to get the temperature of the beef

Raffy patted it dry with paper towel

Special tip:  Have your butcher remove the meat from the bone and then tie back the meat on the bone

Coat with oil – olive oil or canola oil

Spread the oil

Season with kosher salt and freshly ground pepper ( Thanks Gaita for the Peugeot grinder )

 Everyone marinating the roast 🙂

Garlic and fresh rosemary

Cut incisions into the roast approximately one inch deep

Insert the garlic and rosemary into the holes- around 5 to 6 cloves all around the roast for a 4 rib ( 9 pound roast)

 Sear all sides of the roast for a few minutes

Then the key is to stick in the thermometer and slow roast at 250 degrees fahrenheit which is approximately 30 minutes per pound.  The objective is to get internal temperature of 130 degrees fahrenheit

After around 4 hours or roasting…the finished product 

Our special roast beef for christmas dinner!!! 

For orders, please contact:

Weng Atanacio  (9am to 5pm Monday-Friday)

email address:  weng@jaricmarketing.com

 Telephone #:   898-1371 or 76  Mobile #:  09178046875

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