The roast

The 8-pound rib roast is giving pleasure even days later. It was cooked perfectly and this is how I did it:  A week before I intended to cook it, I bought an 8-pound rib roast from Sam's.  It was perfect!.  I cut slits in the fat and buried garlic cloves in the slits along with some fresh herbs, salt, and pepper and then covered it with some olive oil. I  Rubbed it down well and put it in the fridge for a week. On the day I was to roast it, I took it out of the fridge and left it at room temperature for two hours. I preheated the oven to 500 degrees and roasted it for 20 minutes and turned down the heat without opening the oven door and roasted it for 1 12 hours at 325 degrees.  Check it after an hour with a meat thermometer and take it out if it reads 120 degrees. Tent the roast for 20 minutes (no longer) to rest.  When I cut the first slice, I knew it was perfect. A tablespoon of juice was all there was under the roast after resting.  The juices really do stay in with the high-temperature start and the tenting afterward.

Today we have eaten the roast in two different ways. I sliced a portion of it very thinly for Philley cheesesteak rolls.  The scraps from that started a delicious soup and just before serving some very fine slices slipped into position with a lovely soup result.  I still have a nice chunk left for more treats, but that's it so far.

I am feeling really well after my yearly doctor's visit and check-up.  I am still in the top ten of the doctor's healthiest patients. He is head of geriatrics at OSU and a wonder.