dexatekrip
New member
Today's supper. Finally thought to grab a point-and-shoot camera for
the result, but the autofocus was awful. I guess a roast doesn't offer
many straight lines foe focussing. Sorry.
One five and a half pound rib roast. I took it out of the freezer four
days ago, but it didn't thaw in the refrigerator -- still like a rock,
with a bit of frost still on the outside. Never mind -- forge ahead!
Preheat the oven to 350.
Pop the 7-qt Le Creuset on the large burner, add two TBS grapeseed
oil, heat on medium high until the first wisps of smoke. Sear that
still frozen sucker on all sides, about two minutes each, salting and
peppering heavily as I go.
Off the heat, stand the roast on edge in the pot, bones down. I don't
insert the meat thermometer at this point, since the roast is still
frozen.
Into the oven it goes. Thirty minutes later, turn the oven down to
200.
Thirty minutes after that, insert the meat thermometer.
Ignore completely until alarm goes off. Three and a half hours later,
it hits 128 -- Ding! Pull, cover loosely with foil. (Total roasting
time: 4.5 hours.)
Decant very last bottle of 2002 Ridge Grenache-Syrah (known to be
superb). Sigh.
Prepare veggies, sauce, salad. Internal temperature right before
slicing: 132. Slice, plate and serve thirty minutes after pulling from
oven.
Dee-lishness established -- finally think to run upstairs and grab
camera.
The roast, taken off the bones and outer fat layer removed:
http://www.xhost.org/images/food/b1.jpg
Absolutely perfect.
The end slice (*really* lousy pic -- not at all black -- just a
perfect dark roasted brown):
http://www.xhost.org/images/food/b2.jpg
Flip side of the end slice:
http://www.xhost.org/images/food/b3.jpg
Prime rib sandwiches for lunch, anyone? 8
-- Larry
the result, but the autofocus was awful. I guess a roast doesn't offer
many straight lines foe focussing. Sorry.
One five and a half pound rib roast. I took it out of the freezer four
days ago, but it didn't thaw in the refrigerator -- still like a rock,
with a bit of frost still on the outside. Never mind -- forge ahead!
Preheat the oven to 350.
Pop the 7-qt Le Creuset on the large burner, add two TBS grapeseed
oil, heat on medium high until the first wisps of smoke. Sear that
still frozen sucker on all sides, about two minutes each, salting and
peppering heavily as I go.
Off the heat, stand the roast on edge in the pot, bones down. I don't
insert the meat thermometer at this point, since the roast is still
frozen.
Into the oven it goes. Thirty minutes later, turn the oven down to
200.
Thirty minutes after that, insert the meat thermometer.
Ignore completely until alarm goes off. Three and a half hours later,
it hits 128 -- Ding! Pull, cover loosely with foil. (Total roasting
time: 4.5 hours.)
Decant very last bottle of 2002 Ridge Grenache-Syrah (known to be
superb). Sigh.
Prepare veggies, sauce, salad. Internal temperature right before
slicing: 132. Slice, plate and serve thirty minutes after pulling from
oven.
Dee-lishness established -- finally think to run upstairs and grab
camera.
The roast, taken off the bones and outer fat layer removed:
http://www.xhost.org/images/food/b1.jpg
Absolutely perfect.
The end slice (*really* lousy pic -- not at all black -- just a
perfect dark roasted brown):
http://www.xhost.org/images/food/b2.jpg
Flip side of the end slice:
http://www.xhost.org/images/food/b3.jpg
Prime rib sandwiches for lunch, anyone? 8
-- Larry