Showing posts with label Roast. Show all posts
Showing posts with label Roast. Show all posts

Prime Rib, A Meatlover's Delight

05 April 2008 Labels: , , , , 3 comments

Prime Rib You would think that the best Prime Rib I've ever tasted was in some fancy restaurant in San Francisco or Boston. It wasn't. Dh and I were visiting friends in Kingman, Arizona and we went to this restaurant on top of the mountain. It is not a fancy schmanzy restaurant with waiters dressed in black-tie. It is just your run-of-the-mill mom and pop run place. But wait till you try their Prime Rib, it just melted in your mouth. THE BEST!

After that experience, I've always been in the hunt for the perfect recipe. I'm an avid-watcher of Alton Brown's show 'Good Eats' on the Food Network. He did a show on Prime Rib. If you've watched Alton, you know that he uses a variety of techniques. Some of his techniques and/or tools will make you scratch your head and wonder if that will really work. This is one of those shows, he used a terra-cotta pot to cover the meat. If I had a clean one with no plants in it, I would've probably tried it too. But then, I don't have a clean one so I just used a regular roast pan with a cover.

I cooked this standing rib roast for Easter Dinner. I bought a four-bone roast which is more than enough for our family. I adjusted the cooking time since we want our meat medium. The ends of the prime rib came out medium-well which is just right for the kids.

Dry-Aged Standing Rib Roast


1 (4-bone-in) standing rib roast, preferably from the loin end
Canola oil, to coat roast
Kosher salt
Freshly ground pepper, to cover entire roast

1 cup water
1 cup red wine
4 fresh sage leaves

Preparation Three Days Before Cooking:
Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days.

Turn the oven to 250 degrees F.

Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with salt,about half a teaspoon per bone.


Next, rub with freshly ground pepper to coat the surface.

Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce.

Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish into the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved.





Remove the roast and turn oven up to 500 degrees F.

Remove the lid and re-cover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached.

Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust.

Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.

Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water.

Add the wine and reduce by half.

Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute.

Strain and serve on the side.


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A Simple Roast Pork Loin

17 February 2008 Labels: , , , , 9 comments

Roast Pork Loin



You can never go wrong with a roast, all you need is a calibrated oven for the right baking temperature and a cooking thermometer to check for doneness. It is very important not to overcook the meat, the result will be a dry and unappetizing entree. If you do a lot of cooking, then I suggest investing in a digital cooking thermometer.

One of my dh fave is roast pork loin because the meat is very lean. The recipe I use is very simple. I use salt and pepper to season the meat. Preheat the oven to 375degF. Brown the pork loin on the stove top and then put it in the oven. I use either a cast iron pan or a pan that can withstand the high temp in the oven, this saves me an extra pan to clean.
Cook until done, about 40-50 minutes (do not rely on the cooking time, always check the temperature of the meat). The cooking thermometer should register 150degF. Let the cooked meat rest for at least 10 min., this is important so the juice will have time to settle back into the meat. If you skip this step and you cut into it, you'll see all the juice come out and you will end up with a dry piece of meat.

Roast Pork Loin My family is not big on gravy when it comes to roast pork. They like to pair it up with apple sauce. (Yes, you read that right, my thoughts exactly. LOL For Filipinos, apple sauce is classified under dessert/snack, here in the US and some European countries, they cook and serve pork with apples and other fruits.) I also made wild rice and steamed green beans to complete the meal.
Bon Apetit!

PORK COOKING TIME CHART

ROASTING - in an uncovered, shallow pan at 350° F.
Loin Roast, Bone-in or Boneless: 2-5 pounds - 20 minutes per pound
Crown Roast: 6-10 pounds - 20 minutes per pound
Leg: 3 1/2 pounds- 20 minutes per pound
Shoulder Roast (Butt): 3-6 pounds - 30 minutes per pound
Tenderloin (roast at 425-450° F) : - 20 - 30 minutes per pound
Ribs: - 1 1/2 - 2 hours**


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