Quote:
Originally Posted by Dottore
Could you possibly post a complete recipe?
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From my recipes . . . it is perfect every time . . .
Now it’s time for some oven roasting. And it is surprising easy. The FIRST thing you MUST have for successful roasting is a thermometer. And not one of those cheap useless ones with the silly metal flag thingie that moves around. Get a decent dial thermometer. Don’t blow a $30 hunk of meat because you’re a cheapass. Spend $15.
Standing Rib Roast – Prime Rib
Buying a good roast is important. Use a good butcher or a decent supermarket. Look for an end cut if you can find one. Smaller bones & a slight bulge are tell-tale clues or just ask. One bone for 2 – 3 people. Two bone for 3 - 4.
Crank the oven to 450.
Season the meat with freshly ground pepper & garlic powder. I never salt meat before cooking but many do.
Splash some oil in a roasting pan & put roast in, standing on its bones. If you are roasting a one-boner, you can use a long metal skewer to keep it standing. Put the thermometer deep into the meat. You want to know what the inside is doing.
When the oven hits 450, put the beast in. Cook for 15 minutes. No more, no less.
Turn the heat down to 325.
Then it’s up to the thermometer. Pull it when it hits 130 = rare. 140 = med rare. 150 = too much. 160 = give it to the dog.
Remove the roast & cover it with foil & let stand while you make gravy and/or Yorkshire pudding. At least 10 minutes. The temperature will rise 5 – 8 degrees as it sits & gathers its juices.
Slice the bones off & cut the meat reasonably thinly. Enjoy.
Accessories:
Veggies: Peel & cut up potatoes & chuck them in at the start for easy roast potatoes. Rotate them occasionally. Add carrots about ˝ hour in.
Gravy: In a sealed container mix about 1/2 cup flour in cold water. Shake to blend. Have extra water handy. After the roast has been pulled, pour off the majority of the grease & discard (or use in Yorkshire pan) but leave any dark yummy matter. Put your roasting pan across two stove burners on med-high. Add the flour/water concoction & stir aggressively with a wooden spoon or whisk, scrapping up the pan goodies. Add water as necessary to get the right consistency. Add salt too for some zip. If the flavor is weak, add Bovril to give it a taste lift. If the gravy lumps, bang your head on the counter & then whisk the gravy aggressively & plan on using a screened sieve.
Yorkshire Pudding:
1 cup flour
˝ tsp salt
3 eggs
1 cup milk
Crank the oven back to 450. When it hits temp, put in muffin tins (12 cups total) with about 1 tbs of oil or pan drippings in each cup. Hint: with your finger grease the whole cup area right up to the top.
Mix the dry ingredients in a bowl & mix the wet in another.
Gradually pour the wet into the dry mixing it with a power beater on medium. When you are done mixing, the muffin tins should be smoking slightly. Quickly pour some batter in 11 of them. Not 12, only 11. Put them back in the oven for about 12 minutes.
Turn temp down to 350 & continue cooking another 8 – 10 minutes until puffed & browned.
Your oven might be messy so clean the bottom when it cools.
Ian