STANDING MIXERS ON SALE RECIPES

Steps:

• Using a rigid boning knife, trim off all but 1/4 to 1/2 inch of the fat from the exterior of the roast. Using the knife tip, make 5 slits across the top, each 1/8 inch wide and 1/2 inch deep. Place the roast, fat side up, in a roasting pan.
• In a small bowl, combine the garlic, thyme, rosemary, the 1 Tbs. salt and the 1 1/2 tsp. pepper. Stir in enough olive oil to make a thick paste. Coat the roast with the garlic-herb paste, pushing some into the slits. Let stand for 30 to 60 minutes.
• Preheat an oven to 450°F.
• Roast the meat for 20 minutes. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125° to 130°F for very rare to medium-rare, about 1 hour and 10 minutes more. Cover the roast with aluminum foil if it begins to get too brown. Transfer the roast to a carving board, cover loosely with foil and let rest for 15 to 20 minutes.
• Pour off most of the fat from the pan and set the pan over medium heat. Add the stock and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Whisk in the demi-glace and cook for 3 to 5 minutes. Season the sauce with salt and pepper and transfer to a sauceboat. Carve the roast and arrange on a warmed platter. Pass the sauce alongside. Serves 10.
• Adapted from Williams-Sonoma Mastering Series, <i>Beef & Veal</i>, by Denis Kelly (Simon & Schuster, 2005).

Steps:

• Using a rigid boning knife, trim off all but 1/4 to 1/2 inch of the fat from the exterior of the roast. Using the knife tip, make 5 slits across the top, each 1/8 inch wide and 1/2 inch deep. Place the roast, fat side up, in a roasting pan.
• In a small bowl, combine the garlic, thyme, rosemary, the 1 Tbs. salt and the 1 1/2 tsp. pepper. Stir in enough olive oil to make a thick paste. Coat the roast with the garlic-herb paste, pushing some into the slits. Let stand for 30 to 60 minutes.
• Preheat an oven to 450&#176;F.
• Roast the meat for 20 minutes. Reduce the oven temperature to 350&#176;F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 125&#176; to 130&#176;F for very rare to medium-rare, about 1 hour and 10 minutes more. Cover the roast with aluminum foil if it begins to get too brown. Transfer the roast to a carving board, cover loosely with foil and let rest for 15 to 20 minutes.
• Pour off most of the fat from the pan and set the pan over medium heat. Add the stock and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Whisk in the demi-glace and cook for 3 to 5 minutes. Season the sauce with salt and pepper and transfer to a sauceboat. Carve the roast and arrange on a warmed platter. Pass the sauce alongside. Serves 10.
• Adapted from Williams-Sonoma Mastering Series, <i>Beef & Veal</i>, by Denis Kelly (Simon & Schuster, 2005).