Page 40 of Sex On A Plate

Turn the temperature down to 325, slide the rack back into the oven, and cook the roast for an additional 15-18 minutes per pound (for medium rare).

The roast, if cooked to medium rare, will have something for everyone. Medium well (ends), medium (the next 3” from each end), and medium rare (the center 6”).

Take the roast out when the thermometer reads 125 degrees F.

Transfer the roast from the pan to a platter.

Set the pan aside.

Cover the roast with foil.

Let the roast sit for 15 minutes, during which time you’ll make the au jus (if you want some, the recipe is below). For now, let’s assume you’ve either made it, or you don’t want it.

Using the ribs as a guide, cut the roast away from the ribs.

Place the meat on a cutting board (former rib side down) and carve from 1/2” to 1” thick, depending on preference. Serve with au jus and/or horseradish sauce (both are below).

AU JUS

1 cup of beef broth. 1/2 a cup of red wine. 2 tablespoons of Worcestershire sauce.

Remove all but 1/4 cup of the grease/oil from the roasting pan. You can use a spoon to dip it out or suck it out with a turkey baster. Depending on the roast, you may not have much more than 1/4 cup in the pan.

If that’s the case, leave it alone.

Place the roasting pan on a medium low burner as if it were a Dutch oven. Turn a spatula upside down and scrape the burned bits and drippings loose from the bottom of the pan (but leave them in there).

When it gets up to temperature, add a tablespoon of Worcestershire sauce. Using the whisk, add the wine. Continue to whisk until it reduces a little.

Add in a cup of beef broth. Whisk until it comes to a simmer. Simmer for 5 minutes, whisking as needed.

HORSERADISH SAUCE

1 teaspoon apple cider vinegar (if you don’t keep this in your kitchen by now, go get some). 2 heaping tablespoons of prepared horseradish. 1/3 cup of sour cream. 3 tablespoons of mayonnaise. 2 twists of salt. 3 twists of pepper.

Combine all ingredients.

Stir.

Yeah, it’s that easy.

Serve the meat with au jus, prepared horseradish, or the horseradish sauce, depending on the preference of the person eating it. No matter who’s eating it, the baked potatoes from earlier in the book are always a hit as a side dish.

Leftovers make great sub sandwiches.

Enjoy.