I have discovered that I can a get remarkably tender large turkey by pre-warming it in hot water in a water tight bag for a few hours before placing in oven.
I am thinking about trying this with a standing rib roast. My idea is to seal it in bag, immerse in hot water for an hour or so to bring internal temperature to about 90 to 100 degrees F. Then, put it in a hot oven to brown the outside. Anyone have any ideas or experience with this? I do not want to spoil an expensive roast – or to ruin the Christmas dinner.
I am thinking about trying this with a standing rib roast. My idea is to seal it in bag, immerse in hot water for an hour or so to bring internal temperature to about 90 to 100 degrees F. Then, put it in a hot oven to brown the outside. Anyone have any ideas or experience with this? I do not want to spoil an expensive roast – or to ruin the Christmas dinner.