Kayelle
Chef Extraordinaire
I need some opinions here, my friends.
I found this fantastic buy (check out the price) yesterday.
Is this a one rib Standing Rib Roast or a very thick Rib Eye Steak?
I'd really like to roast it with the "No Peeky" method.....14 min. @ 500 degrees, turn the oven off and let it set for 90 minutes with the oven door closed for that amount of time. The calculations are correct for the weight of the roast, however I wonder just how brown the outside of the meat would be with only 14 minutes time to brown at 500 degrees. I wonder if I could sear it in a CI skillet first, and what kind of adjustment should be made to the above recipe? I want it rare.
Or.......would you just fire up the barbecue and treat it like a humongous Rib Eye Steak?
I was really tickled with this "Super Bowl" price from yesterday. I bought two more for the freezer.
I found this fantastic buy (check out the price) yesterday.
Is this a one rib Standing Rib Roast or a very thick Rib Eye Steak?
I'd really like to roast it with the "No Peeky" method.....14 min. @ 500 degrees, turn the oven off and let it set for 90 minutes with the oven door closed for that amount of time. The calculations are correct for the weight of the roast, however I wonder just how brown the outside of the meat would be with only 14 minutes time to brown at 500 degrees. I wonder if I could sear it in a CI skillet first, and what kind of adjustment should be made to the above recipe? I want it rare.
Or.......would you just fire up the barbecue and treat it like a humongous Rib Eye Steak?
I was really tickled with this "Super Bowl" price from yesterday. I bought two more for the freezer.