scooter
Moderator
Who's doing a standing rib or ribeye roast in a few weeks? I for one will be and will probably be choice but if there's a nice hunk of prime at Costco I might go for it. I'll be experimenting with this years roast. Like last year I'll be cooking it at 225 until it reaches 140IT then tent for an hour to rest or until the push (carryover) comes to a complete stop. Then, the experiment (well, two experiments actually) will be it'll go back on the MAK at around 500 for about 10-15 mins to get a crust on then pull it off and slice the sizzling monster roast in front of the family. When I cut into it, it will be wonderfully medium/medium rare pink from edge to edge with a nice dark sizzling salty, spiced crust! Can't wait!
the second experiment will be dry aging it for at least 8 days but that's another thread.
The night before I'll trim the aging off then rub with EVOO and Montreal Steak seasoning, granulated garlic and granulated onion possibly. Then seal it in a vacuseal bag with several fresh sprigs of rosemary to marry over night.
The day of I'll pull it from the fridge about 45 mins before go time. Preheat the MAK to 225 and put it in then pull it when it reaches 140IT and rest then the final sear, slice and serve!!!
How are the rest of you primers handling your roasts?
My au jus recipe and horseradish sauce recipes.
Au Jus: Make mirepoix of 1 onion, 1 carrot, 2 stalks celery, saute with EVOO in a pan until onions are carmelized. Deglaze with 1/4 CP sherry (might try marsala this year). Add 3 cups Minor's beef broth (3 CP water to approx 1 TBS Minors base) and simmer for 15-20 minutes, strain out mirepoix, pour au jus into a saucepan. Add approx 1/2 cup of roast drippings after rest period into au jus. Add 1 TSP of arrowroot in 2 TBS water to thicken slightly (optional thickening step).
Horseradish sauce: 1 CP sour cream, 2 TBS fresh grated or prepared horseradish, 1 TBS lemon juice, 1 TBS worcestershire sauce, a couple dashes of Tabasco sauce, fresh ground pepper and kosher salt to taste. Mix together.
the second experiment will be dry aging it for at least 8 days but that's another thread.
The night before I'll trim the aging off then rub with EVOO and Montreal Steak seasoning, granulated garlic and granulated onion possibly. Then seal it in a vacuseal bag with several fresh sprigs of rosemary to marry over night.
The day of I'll pull it from the fridge about 45 mins before go time. Preheat the MAK to 225 and put it in then pull it when it reaches 140IT and rest then the final sear, slice and serve!!!
How are the rest of you primers handling your roasts?
My au jus recipe and horseradish sauce recipes.
Au Jus: Make mirepoix of 1 onion, 1 carrot, 2 stalks celery, saute with EVOO in a pan until onions are carmelized. Deglaze with 1/4 CP sherry (might try marsala this year). Add 3 cups Minor's beef broth (3 CP water to approx 1 TBS Minors base) and simmer for 15-20 minutes, strain out mirepoix, pour au jus into a saucepan. Add approx 1/2 cup of roast drippings after rest period into au jus. Add 1 TSP of arrowroot in 2 TBS water to thicken slightly (optional thickening step).
Horseradish sauce: 1 CP sour cream, 2 TBS fresh grated or prepared horseradish, 1 TBS lemon juice, 1 TBS worcestershire sauce, a couple dashes of Tabasco sauce, fresh ground pepper and kosher salt to taste. Mix together.