Congratulations to Suzanne who has won the Orka silicone oven mitt! Suzanne, send me an e-mail at staceyballisinfo (at) gmail dot com and I will get you your prize in time for the next batch of holiday cookies.
I hope all my chickens had a great holiday, it was a wonderful weekend here and I was sad to see it end.
But I also tried a new trick that I HAVE to share with you all.
As you know, my dear friend Chef Denise, who owns the extraordinary Flavour Cooking School in Forest Park, IL is often a source of terrific cooking tips and tricks for me. Recently she had talked about a method of cooking Prime Rib that intrigued me. She said the best way to get perfect medium rare without well-done edges or that inch of gray around the outside of the slices, was to slow cook the roast at 200 degrees.
So when we knew that two of our favorite people were coming over for a post-Thanksgiving dinner on Saturday night, prime rib seemed the perfect antidote to a weekend of turkey.
I bought a 3 rib roast, let it come to room temp, and seasoned it well with kosher salt and ground grains of paradise. Then I seared it on all sides in a very hot pan with a little canola oil. And popped it in the oven at 200 degrees. The time will vary depending on the size of your roast, but mine was about 7 lbs and the roast was finished in about 4 hours. The best thing to do is to use a leave-in electronic thermometer. When the roast hits 125 internal degrees, take it out of the oven and tent it with foil. It will come up to around 130-135 on its own outside of the oven. You have to let it rest for 30 minutes before carving so that the juices redistribute throughout the meat.
The roast was tender, juicy, and perfectly pink from edge to edge. Not to mention delicious. I will never make a rib roast any other way from now on, thanks Chef D!
If you have a holiday dinner party coming up, I can't recommend this method more.
Anyone else with a new tip or technique to share?
Yours in Good Taste,
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