I started my project by making a glaze to put over the Rib Roast as a marinade.
1/2 Stick Butter
1/4 Cup of Lea Perrins Worchesther
2 TBS Fresh Minced Garlic
1 Tsp of Crushed Sea Salt
1/4 Tsp Dry Mustard
1/4 Tsp Celery Salt
1/2 Can Tomato Sauce
1/16 Onion Minced
I simmered all this in a pan for about an hour till is had a thick paste texture.
Next I needed to prep my meat. I started with 4 pounds of Rib Roast. I removed the 2 ribs from the underside of the meat to split and use as a natural broiler.
Next came adding natural flavor, I did this by dicing an entire clove of garlic, 3 carrot sticks, 1/8 Onion and 2 celery sticks into small pieces I could insert into the meat. I used the following method.
1. Make a small incision
2. Slide the garlic deep into the cavity created
3. Top the incision with the small carrot & celery slice
4. Finally I used the plyable nature of the onion to slide it into the cut.
I did this six times on each side of the meat, then made several more incsions to place the remaining garlic pieces. At the time, I placed the roast onto my natural rib broiler, and proceeded to finih my prepping process.
The final step was to fill my incisions and cover the exterior with my glaze. Using a Turkey Baster (I might use a cajun injector next time) I filled each of my 12 incisions with the runny portion from the sides of the pan of glaze. Using the thick portion of the glaze and a basting brush I covered the top and both sides with the glaze and placed it in the refrigerator for 4 hours (I might try more time next run) to absorb these wonderful flavors.
After 4 hours I had the oven preheated to 350 and was ready to cook 80 minutes (20 minutes a pound seemed to be going rate for a 4 pound roast medium rare.)
************** Additional Comments************
20 Minutes a pound made a very rare roast. It was warm but red all the way through. I think this would have been great if you were planning to throw it on the grill after broiling. However I am going or a 25 minute per pound next time I cook it.
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