FRENCH ROAST MEAT RECIPES

Steps:

• Sprinkle salt over roast. Wrap tightly and refrigerate for 12 hours. Remove roast from refrigerator, unwrap, place on a wire rack in a shallow pan, cover and let sit until it reaches room temperature. Discard wrap.
• Preheat oven to 225 degrees F.
• Prepare another shallow pan with a wire rack in it. Place in oven to heat.
• Pat the roast dry, rub 1 T oil evenly over the meat. Pepper roast.
• In a heavy pan, cast iron is best, place remaining T of oil. Heat almost to smoke.
• With kitchen tongs, place the roast into hot pan. Sear on each side for 3-4 minutes each.
• Remove pan and roast from heat.
• Place roast on warmed rack in preheated oven.
• Use a probe thermometer to monitor temperature.
• You want to try to keep the internal temperature of the roast below 122 degrees. Adjust oven temperature as needed, or open door briefly, to keep that temperature down.
• For a medium rare roast, cook to 115, remove from oven. Turn oven off. (A 5 pound roast will take around 2 hours in my oven to reach 115 degrees.) Leave roast in oven until thermometer reaches 130 F for medium rare. This will take 30 to 50 minutes longer.
• If your roast is not coming up to temperature, turn the oven back on to 225 for 5 minutes, turn it off and finish.
• When roast is at 130 F, transfer to cutting board and let rest 15 minutes.
• Slice and serve.

Steps:

• The above spices make a wonderful rub, which can be used for almost any roast.  Combine the spices and mix well.  With the palm of your hand rub some oil over the roast and then rub the spice mixture over it, making sure you get into all the crevices. Preheat the oven to 180 Deg. C (350 Deg F) Once you have covered the entire roast with oil and spices, cover it with aluminum foil and roast it in the oven for 45- 60 minutes. Remove the foil and continue cooking, uncovered, for a further 45-60 minutes.  Baste the roast every so often with its own juices.  This cooking time should be enough for a rare roast.  However, should you wish it to be medium well done it will need another 30 - 45 minutes. You could also use a prime rib roast on the bone, which is the same cut but hasn't had all the meat trimmed off the bone.  This is a great roast for those who like tucking into meaty bones!  Providing roasting times is quite a difficult task as it depends on many things, e.g. the size of your oven (larger ovens sometimes take longer) and whether the meat is taken from the fridge or is at room temperature.  In an ideal world it would be wonderful to give exact roasting times, but each person must get to know his or her own oven.