Kayelle
Chef Extraordinaire
It's too early for me to cook yet so I'll post later...
Beautiful!I was exited about cooking a special dinner tonight and with the help of Souschef, it went off without a hitch.
On Another post I showed the great buy that he found at the market..a 6 lb. two bone prime rib for a song. I cut it in half tonight for a 3 lb. standing roast (with help) and followed the recipe from Chef John to cook it to perfection. His T&T recipe has yet to fail me, and although I know there are more "modern methods", they just don't interest me. As usual, according to his calculations, I roasted the room temp. 3 lb. roast at 500 degrees,(3X5) for 15 minutes, and turned the oven off "without Peeking" for 2 hrs. It turned out as perfect as it always has, rare and delicious for us, and lots of wonderful leftovers. Loaded spuds, steamed broccolini, our favorite horseradish, and Au Jus on the side.
What a great meal we made..Here are the pictures....I only wish they were better...The second picture is the small roast cut in half to show how perfect it was ..for us.
That is gorgeous, Kayelle! I didn't know that method would work on such a "small" roast. WAY before "Chef John", (heck, way befor kids, so 39+ years ago) I did a large standing rib by that method. It must have been the hottest day of the year, but we didn't care. After turning off the oven, Himself, my folks, and I spent the afternoon strolling in the shade of trees on Medina's square browsing Art in the Park. By the time we got home we were hungry and dinner was just about ready.I was exited about cooking a special dinner tonight and with the help of Souschef, it went off without a hitch.
On Another post I showed the great buy that he found at the market..a 6 lb. two bone prime rib for a song. I cut it in half tonight for a 3 lb. standing roast (with help) and followed the recipe from Chef John to cook it to perfection. His T&T recipe has yet to fail me, and although I know there are more "modern methods", they just don't interest me. As usual, according to his calculations, I roasted the room temp. 3 lb. roast at 500 degrees,(3X5) for 15 minutes, and turned the oven off "without Peeking" for 2 hrs. It turned out as perfect as it always has, rare and delicious for us, and lots of wonderful leftovers. Loaded spuds, steamed broccolini, our favorite horseradish, and Au Jus on the side.
What a great meal we made..Here are the pictures....I only wish they were better...The second picture is the small roast cut in half to show how perfect it was ..for us.
Beautiful!
Can you post link to the recipe to cook the roast please. TIA
That is gorgeous, Kayelle! I didn't know that method would work on such a "small" roast. WAY before "Chef John", (heck, way befor kids, so 39+ years ago) I did a large standing rib by that method. It must have been the hottest day of the year, but we didn't care. After turning off the oven, Himself, my folks, and I spent the afternoon strolling in the shade of trees on Medina's square browsing Art in the Park. By the time we got home we were hungry and dinner was just about ready.
That's a beautiful roast Kayelle. All you folks whose partners are happy with rare to medium rare beef should be grateful. Do you know how hard it is to have to try to cook roasts and steaks to different levels of doneness and have them ready at the same time.
It was a lazy day and no one new what they wanted, So made a tortellini pasta salad, with cheese tortellini's , ham, salami, pepperoni, red & green peppers, red and yellow cherry tomatoes, pepperoncini. black olives, provolone cheese, garbanzo beans, also threw in some grated carrots and thin sliced celery. then found a 1/4 of a head of cauliflower that cut into small pcs, made some Italian dressing. So after an hour of marinating - Told them that there is a antipasto salad in fridge. Glad I grabbed some because in no time it was gone.
This is a great way to use up leftovers from a party where a meat & cheese platter was served.Letscook, that sounds yummy and really interesting.
This is a great way to use up leftovers from a party where a meat & cheese platter was served.