Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
Popular Posts
-
Food manufactures have so convinced us that home cooking is not possible without a ready-made mix that many of us actually believe that myth...
-
I am very much a scratch cooking most of the time. One thing that has always been a concern is coming across a recipe I want to try that ca...
-
Pork is the remains a popular meat of choice for curing with bacon and ham being the most popular. What many don't realize is curing me...
Prime rib roasts are on sale here so despite having filled freezers my husband couldn't resist picking up one. Then he went online to find a different way to prepare the prime rib. What he found was rather humourous instructions as to how to cook the prime rib to perfection. Well the method looked like it would work so we decided to try it.
Just look at that beauty of a prime rib roast (1). My husband tubbed it with garlic and onion powder, Lawrey's seasoning salt, garlic pepper. Then he set it on a rack in the roasting pan roasted it for 28 minute 500ºF then turned off the oven for 2 hours as instructed. Here is where things when wrong. Our oven has a fan specifically meant to cool the oven quickly when it is turned off something the instructions did not take into consideration. The instructions said not to open the oven for 2 hours under penalty of death for any reason. After an hour we couldn't smell any roast smell so we left it a bit longer before making the executive decision to change the instructions. So from that point we were on our own. We turned the oven to 350ºF and continued roasting the prime rib until it was medium rare (2). The roast had a nice crust but was moist, tender and cooked to perfection inside (3). We served the prime rib slices (4) with the au jus (not shown), steamed potatoes and niblet corn. The meal was simple enough with a fair amount of prime rib left over.
Just look at that beauty of a prime rib roast (1). My husband tubbed it with garlic and onion powder, Lawrey's seasoning salt, garlic pepper. Then he set it on a rack in the roasting pan roasted it for 28 minute 500ºF then turned off the oven for 2 hours as instructed. Here is where things when wrong. Our oven has a fan specifically meant to cool the oven quickly when it is turned off something the instructions did not take into consideration. The instructions said not to open the oven for 2 hours under penalty of death for any reason. After an hour we couldn't smell any roast smell so we left it a bit longer before making the executive decision to change the instructions. So from that point we were on our own. We turned the oven to 350ºF and continued roasting the prime rib until it was medium rare (2). The roast had a nice crust but was moist, tender and cooked to perfection inside (3). We served the prime rib slices (4) with the au jus (not shown), steamed potatoes and niblet corn. The meal was simple enough with a fair amount of prime rib left over.
5 food lovers commented:
I always wondered how to make prime rib cause I love it. Question in your roasting pan did you use a cover or leave it open?
Hi Melodee and thanks for visiting. The roasting pan was left off. I hope you get a chance to try roasting prime rib.
I have a similar recipe for a beef tenderloin... but my oven does not fan. On the grill, we "foil" our meat for the last 10 degrees, and makes a wonderful even finish, just wrap in tinfoil and put in an ice chest (no ice) for 2 hours. Maybe something like this could adapt for your freezer full of roasts (so jealous)
Oh now doing a beef tenderloin this way would be quite tasty! I like the idea of using an ice chest too so will definitely have to try it that way. So many roasts, so little time :) Seriously though winter is coming so roasts are going to be in demand. You can't beat a nicely cooked roast for comfort food when the snow is flying.
I've never cooked prime rib. I've only eaten it in restaurants. It looks delicious.
Post a Comment