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Preparation is also quite simplistic for an entree with such a grand reputation. In fact, with a couple tools, this dish is easier to prepare than any other special event food (roast duck, turkey). The items you'll need are a roasting pan (usually comes with your oven or you can get a large baking pan and a wire rack to place in it), a probe thermometer (like the Polder model that I use), some kitchen twine, and a pair of tongs.
Depending on preference, you can dry age the roast for a few days to bring out additional flavor and produce a more buttery texture in the muscle (aging allows the natural enzymes to break down some of protein in the meat). Age the beef up to a week in the refrigerator by leaving it uncovered on a wire rack over a large pan to catch any drippings for at least a day and no more than seven days. When you are ready to cook the beef, trim off any dried pieces after the aging. It is common for a roast to lose about 10% to 15% of its weight during a week of aging.
The low heat will evenly cook the roast so that most of the roast will be at the desired temperature. Cooking at a higher temperature will finish the roast faster, but you will probably result in well-done on the outside of the roast that gradually results in a medium-rare interior (if you are trying to cook a medium-rare roast). Roasting at 200?F will result in almost all the meat ending at medium-rare. Set your thermometer for 130?F for a medium-rare roast (125?F for rare; 145?F for medium; any higher and it's overdone - you might as well be serving a cheaper piece of beef). When the roast is done (about 45 minutes per pound up to about 5 pounds - anything larger takes roughly 4 to 5 hours), remove from the oven, set the roast aside, and let it sit to redistribute juices for at least twenty minutes. This is a good time to make a jus from the drippings of the roast.
Cutting: One simple word often serves as an excellent guide to what you want your butcher to do to your piece of beef: nothing. Once it is trimmed slightly of the thick outside layer of fat and the long rib bones sawn to a manageable length, that's it. Finis. Over. Don't let your butcher touch those chine or "feather" bones. Leave that cap alone. Don't even think about cutting into the meat to remove excess fat, and especially don't cut off the rib bones unless it's steak you really want. You want a layer of fat about 1/2 an inch thick on the outside of the meat, and the rib bones protruding about 1/2 inch from the main "eye" muscle. The point is for as little porous tissue (soft muscle meat) to be exposed when you actually cook the roast. We'll cover more on that topic later. A properly trimmed roast looks like this.
The following things must happen in order for a piece of beef to age properly. One, bacterial action takes place inside the meat that breaks down some of the tissues for greater tenderness. Two, moisture weight loss must occur, at least 10% of pre-hanging weight and preferably 15% to 18%. Three, a dry, hard, blackened crust should become visible on the exposed surfaces of the meat. Some dry white growth on the blackened surfaces is normal and safe. Occasionally you can get some other interesting colors, which can be more of a cause for worry, especially if the growth is wet, slimy or accompanied by a foul odor. That isn't aging, that's rotting. If this happens to your beef, you need to slice off the affected portions, bleach-clean your meat locker and start over. Sometimes you end up pitching the entire expensive side of beef in the trash, which is a painful proposition and the reason why most people let professionals handle the aging process for them.
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