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There is only one way to cook a perfect roast beef. It's called "Pittsburgh." The axiom refers to a steel mill's furnace, where iron ore is blackened and shows glowing red in the center. Now visualize a superior cut of beef, tenderly massaged with spices of choice and blasted in an unquenchable fire till its espresso crust and mahogany center imbue a flawless mix of tenderness and taste.

One can achieve this perfect piece so simply. Take a four pound boneless rib roast, dress it in an herbal robe, place in a 500 F preheated oven for 45 minutes, then reduce temperature to 350 F for 45 minutes. Shut down the heat, let roast rest in closed oven for the final 45 minutes. Move to a carving board, cover meat and slice after a few minutes. One final thought, if one chooses a bone-in standing rib roast, have the butcher fillet the rib, then reattach the bones to the meat with twine. Add 15 minutes each to the first two steps. Carve the roast and separate the bones for the hounds.

Other cuts of beef may also be roasted in the same manner. Rump, eye, round and tip are ideal candidates for this procedure. Remember, slow cooking deprives the dish of precious moisture necessary for succulent, beefy flavor. The fillet mignon or tenderloin(Chateaubriand) is ideal for the same treatment. High, then medium and finally low(off). Revamp the time based on weight of the product.

In addition, consider that all other roasts be treated with equal kindness. Rub,caramelize and cook. Make this your mantra. All prime cuts are subject to this method. The same love and attention to detail should be given to pork, lamb and veal. Each will carry different length of time in the oven but the principle is the same. Unlike years ago, pork need not be cooked to infinity. Refrigeration and proper handling has eliminated concerns that
once were a threat. Lamb and veal are tender meats. Lamb is spit roasted on open fires in countless nations all over the world. Do no less for your banquet. Make it as tender and juicy as those companions have for those sharing their hearth.

By employing the "Pittsburgh" method, you guarantee a product worthy of king or commoner. Bon Appetit.

Learn more about this author, Ralph Lawrence.
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