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Old 12-19-2013, 02:41 PM   #11
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Laurie, with that rib roast method, does the roast need to rest after the two hours in the oven with it turned off? If so, how long?
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Old 12-19-2013, 02:59 PM   #12
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GG, I forgot a couple of things so here it is:

1. Rest your roast at room temperature for 3 hours before cooking. This is because it is easier to bring to room temp on the counter than in the oven and allows for more even cooking.
2. Position a rack towards the bottom of the oven. Preheat to 500 F (if you have convection use it)
3. Rub surface of roast with salt, pepper and flour.
4. Place in roaster fat side up and bone side down.
5. Put in hot oven for 30 minutes (2 ribs), 45 minutes (3 ribs) or 1 hour (4 ribs). Do not open oven.
6. At the end of the above time, turn oven off and don't open door for 2 hours.
7 No need to tent and rest. Slice to desired thickness with or without bones.

This recipe is paraphrased from "Back to Basics" by Michael Smith)
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Old 12-19-2013, 03:00 PM   #13
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That sounds very similar to Foodwishes' "Chef John's" method. He gives you a forumla for different weight roasts. We probably brought it up last year this time, lol.
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Old 12-19-2013, 03:33 PM   #14
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Thanks, Laurie. I might just get brave this year and try it. Rib roast is on sale for $6.77/lb. at one of the stores I go to.

Pac, I think we had this discussion last year, too
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Old 12-19-2013, 03:43 PM   #15
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Rib roast after the fact. On the day we will be driving over to see family and they want to do finger food. Bahn Mi sliders, maybe SW egg rolls and something sweet.
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Old 12-19-2013, 06:06 PM   #16
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Quote:
Originally Posted by Steve Kroll View Post
With Christmas being less than a week away, I'm really surprised I haven't seen a meal thread yet.

What are your Christmas plans?

Mrs. K and I will be in Las Vegas with the family over the holidays. We were looking for somewhere to have a nice dinner on Christmas. After going back and forth between several places, the final vote was for the Bellagio buffet. I actually wanted more of a sit down dinner, but I have to admit their selection looks outstanding. And as long as someone else is doing the dishes, I'm not that fussy.

Looking over the menu, I am thinking I will need to purchase some larger trousers in advance preparation.
  • Caviar - American, Salmon & Tobiko
  • Split Alaskan King and Snow Crab Legs
  • Horseradish Brandy Cocktail Sauce
  • Scottish Cold Smoked Salmon
  • Smoked Bay Scallops
  • Colorful Heirloom Cauliflower, Lemon Dill Dressing
  • Mediterranean Calamari Salad
  • Tomatoes, Olives, Artichokes, Feta and Salami
  • New Zealand Green Lip Mussels
  • Broccolini, Olives and Blood Orange Vinaigrette
  • Roasted Broccoli and Romanesco Salad
  • Cranberries, Blue Cheese Crumbles
  • Duck Confit Quinoa Salad
  • Citrus Segments, Broccoli Rabe and Arugula
  • Grilled Vegetable Antipasto
  • Grilled Zucchini, Yellow Squash, Fennel, Eggplant
  • Roasted Red Peppers, Marinated Olives
  • Grilled Flank Steak Salad
  • Peppers, Grilled Leeks, Poached Pears, Kale and White Balsamic
  • Truffle Potato Salad
  • Herb Mushrooms, Parmesan, Spinach
  • Seared Scallops, Clams & Grilled Fennel
  • Rustic Puttanesca
  • Mussels, Fennel Scampi
  • Grilled Sea Bass
  • Leeks, Braised Cabbage & Persimmons
  • Salmon (Carving Station)
  • Bourbon Ginger Glaze
  • Fennel, Turnips, Carrots & Potatoes
  • Pho Station
  • Szechuan Beef
  • Shrimp Chow Mein
  • Fried Tofu and Brocollini
  • Coconut Curry Clambake
  • Kaffir Lime, Lemongrass Broth
  • Char Sui Pork Ribs
  • Peking Duck
  • Kim Chi Fried Rice
  • Pasta Butternut Squash Ravioli
  • Creamy Chestnut & Sage Sauce
  • Shaved Brussels Sprouts
  • Fresh Made Gnocchi
  • Spicy Italian Sausage, Rapini
  • Whole Wheat Penne
  • Zucchini, Mushroom & Peppers
  • Grilled Chicken, White Beech Mushrooms & Pancetta
  • Mac-N-Cheese with Tillamook Cheddar
  • Rigatoni Pasta
  • Blue Cheese Béchamel, Grilled Chicken, Sun Dried Tomato, Arugula
  • Rosemary Lamb Chops
  • Artichoke, Fennel, Onion, Red Bell Pepper & Persimmions Hash
  • Whole Roasted Free Range Tom Turkey
  • Giblet Gravy, Cranberry Chutney
  • Roasted Goose with Citrus Marmalade
  • Beef Wellington with Béarnaise Sauce
  • Baked Ham with Honey, Brown Sugar, Cinnamon Glaze
  • Herb Crusted Prime Rib with Horseradish Cream
  • Roasted Kobe Top Round with Brown Sugar, Onion, Paprika Rub
  • Curried Ginger Baby Carrots
  • Root Vegetable Hash with Diced Celery Root, Fennel, Potatoes, Butternut Squash
  • Winter Greens with Pancetta and Caramelized Onions
  • White Bean Cassoulet
  • Wild Rice with Smoked Sausage
  • Dried Cranberry, Roasted Chestnut, Scallions
  • Traditional Bread Stuffing
  • Barley and Kale
  • Mushrooms, Sage, Thyme, Pomegranate Seeds
  • Truffle Potato Gratin
  • Pumpkin Orzo
  • White Chocolate-Mint Mousse Dome
  • Salted Caramel Mousse Tartlet
  • Eggnog Panna Cotta w/Chai Tea Gelee
  • Chocolate Peppermint Cheesecake
  • Decorated Christmas Cookies
Ooo, can you smuggle some Salted Caramel Mousse Tartlet out for me.

With a menu like that the most picky eater should be satisfied!
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Old 12-19-2013, 06:08 PM   #17
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Quote:
Originally Posted by GotGarlic View Post
Laurie, with that rib roast method, does the roast need to rest after the two hours in the oven with it turned off? If so, how long?
Roast meat should always rest after cooking but I wouldn't leave it in the turned off oven as there will be too much residual heat in there. Put it on the side covered with a tent of foil.
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Old 12-19-2013, 06:18 PM   #18
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Going to the in-laws, sure to be a good time. Tradition is prime rib, which is what is planned again. I hate to say it, but, ugh. Meat isn't done until it all has the same brown to grey color. The one year my wife and father in law teamed up was spectacular. FIL found a beautiful prime rib, which my wife followed up with a perfect preparation. If my wife doesn't make the prime rib I only sample, too many disappointments. The bride will be taking her thermometer along to try and avoid an overcooking, fingers are crossed. We'll be bringing rolls and baklava, my bride has been volunteering my efforts with reckless abandon.
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Old 12-19-2013, 06:19 PM   #19
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I won't be doing anything.

I'm going to my Aunt's from Christmas Eve to Boxing Day. There'll be Aunt and me and 3 generations of cousins including the newest at 6 months old. One of my cousins provides the meat (he's in the trade) and his brother does the cooking and won't even consider accepting help. So I will be sitting there sipping mimosas and enjoying doing ab-so-lute-ly nothing. I'll be supplying the cranberry sauce which I will have made in advance.
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Old 12-19-2013, 06:22 PM   #20
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Quote:
Originally Posted by LPBeier View Post
GG, I forgot a couple of things so here it is:

1. Rest your roast at room temperature for 3 hours before cooking. This is because it is easier to bring to room temp on the counter than in the oven and allows for more even cooking.
2. Position a rack towards the bottom of the oven. Preheat to 500 F (if you have convection use it)
3. Rub surface of roast with salt, pepper and flour.
4. Place in roaster fat side up and bone side down.
5. Put in hot oven for 30 minutes (2 ribs), 45 minutes (3 ribs) or 1 hour (4 ribs). Do not open oven.
6. At the end of the above time, turn oven off and don't open door for 2 hours.
7 No need to tent and rest. Slice to desired thickness with or without bones.

This recipe is paraphrased from "Back to Basics" by Michael Smith)
Would this work with a gas oven which doesn't stay as hot for as long as an electric one after it's turned off?
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