Notes on Prime Rib Roast

Found this in Fine Cooking...

We’ve all been there. You’re cooking a big, expensive roast for a large family gathering when the doubts begin to set in: Is it done yet? It is undercooked? (Or worse: Is it overcooked?) Well, I’m here to take that worry away with a simple method: Reverse Searing.

When you cook a roast, you typically brown the outside first to develop a deeply flavored crust before finishing it in the oven. Reverse searing is the opposite. You cook the roast slowly in a low oven until it’s just about done, and only then do you sear it in a scalding hot pan or blazing oven. Not only does the reverse sear work, but it works beautifully, keeping the inside of the roast cooked to the same rosy color from the center to the very edge, where a savory, deeply browned crust meets it.

Here’s why it works: Large cuts of meat, such as standing rib roast or even beef tenderloin, cook more evenly at lower temperatures. As the roast nears doneness, the lower heat prevents the meat’s internal temperature from spiking to overdone, which can happen in a blink when roasting with high heat. As an added benefit, searing already-cooked meat takes less time than searing raw meat, and less time searing helps keep that sad gray outer ring of overcooked meat at bay.

With this genius method, you can cook the meat hours ahead of the final sear, allowing you to pull the rest of the meal together without worrying about when the meat will be done.

Good to know…

Temperature Trumps Time

The times given for roasting in the following recipes are a guide and will vary depending on your oven, the size of the roast, and whether you use grain- or grass-fed beef. Use an instant-read thermometer and rely on temperature to gauge doneness.

Sitting Out Is Safe

The USDA, which errs on the conservative side, says it’s OK to leave an almost-cooked roast out at room temperature for up to 2 hours.

Two Ways To Sear

Searing on the stove allows for more control since you can see the browning, but the oven is hands off with less smoke and spattering. The choice is yours.

No Rest Required

If you roasted well ahead of the final sear, you don’t need to let the roast rest before slicing. Go ahead and carve away.


As the time gets closer to that Christmas meal, I need to do a little planning ahead.  I'll add anything I can think of that will help.

Holiday Eats Part 1

Time for the Holidays!
We have some holiday traditions every year, like Prime Rib on Christmas, tons of munchies on New Years Eve, etc. and each year I try to add another item for the tradition.  Doesn't happen every year, thank God, but on occasion I like to make it something everyone can get behind and know is going to happen.
So...even though Julie really doesn't like Onion Soup, it is a higher end, classic, comfort food for me. I found the following recipe on Tasting Table, so we'll see how this goes...

IRISH ONION SOUP

Recipe adapted from James Klucharits, ABV, New York City, via Tasting Table

Serves: 4
Cook Time: 1 hour

INGREDIENTS

2 Tbsp. Unsalted butter
2 medium Yellow onions - halved lengthwise and sliced crosswise into ½-inch-thick pieces
3 Tbsp. Irish whiskey
1 Tbsp. Granulated sugar
1 ½ tsp. plus a pinch Kosher salt
1 ½ Tbsp. All-purpose flour
1 clove Garlic - finely chopped
½ cup Dark Irish beer (such as Guinness)
6 ½ cups Beef stock or broth
½ tsp. freshly ground black pepper
Day-old baguette, eight ¾-inch-thick slices
Sharp cheddar (preferably Irish cheddar), eight ¼-inch-thick slices

DIRECTIONS

In a large skillet set over medium heat, melt the unsalted butter.  Once the butter has melted and the white foam subsides, add the sliced onions cook, using a wooden spoon to stir occasionally, until the onions are soft and golden, about 20 minutes.
Add the Irish whiskey, if you have a gas burner; carefully tilt the pan toward the flame to flambé the onion-and-whiskey mixture. If you have an electric or induction cooktop, use a long match to flambé the whiskey (or you can skip the flambéing altogether).
Stir in the granulated sugar.  Cook, stirring occasionally, until the onions turn a darker shade of brown; 4 to 6 minutes.
Stir in the pinch of kosher salt, all-purpose flour, finely chopped garlic.  Cook until the garlic is fragrant, about 2 minutes. Then, while stirring, pour in the dark Irish beer.
Simmer, stirring occasionally, until the dark beer is reduced by one-third, about 5 minutes.
Add the beef stock, remaining 1½ teaspoons kosher salt, freshly ground black pepper.
Bring the soup to a simmer. Reduce the heat to medium-low and cook for 20 minutes.
Adjust an oven rack to the upper-middle position and heat the broiler to high.  Divide the soup among 4 oven-safe bowls and set them on a rimmed baking sheet. To each bowl, add 2 bread slices.
Cover each slice of bread with 2 pieces of the sliced sharp cheddar.
Set the rimmed baking sheet on the upper-middle oven rack and broil until the cheese is melted, golden and bubbling, 3 to 5 minutes (watch the cheese closely, as broiler intensities vary). Remove from the oven and serve immediately.

I'll also be trying the following, since Julie is such a fan of 'funeral potatoes'...

Scalloped Potatoes

Serves: 6
Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 30 minutes

INGREDIENTS

1½ pounds firm, waxy potatoes (such as russets)—peeled, thin slices (crosswise)
1 onion, finely chopped
¼ pound cheddar cheese, grated
Salt and pepper, to taste
4 tablespoons butter, plus more for greasing
1 egg
1¼ cups whole milk

DIRECTIONS

Preheat the oven to 350º. Grease a shallow, 9-by-13-inch baking dish.
In the dish, arrange the potato slices in layers, sprinkling each layer with onion, cheese, salt and pepper. Finish with a thick layer of cheese and dot the top with the remaining butter.
Beat the egg and milk together. Pour this mixture carefully over the potatoes. Cover the dish with buttered foil.
Bake in the center of the oven until the potatoes are tender and the topping is golden, 1½ hours. If you'd like the top to be more browned and crisp, remove the foil 15 to 20 minutes before you finishing baking. Serve warm.

And, one for breakfast?  Let's see how this goes over...

OVERNIGHT TEX-MEX EGG BAKE

Serves: 10
Prep time: 20 min

INGREDIENTS
12 oz. bulk spicy pork sausage
5 cups frozen hash brown potatoes – cubed or shredded
1 can (4.5 ounces) chopped green chiles, undrained
3 cups shredded Colby-Monterey Jack cheese (12 oz.)
6 eggs
1 ½ cups milk
¼ tsp. salt
1 cup salsa
Sour Cream
Avocados

DIRECTIONS
Heat oven to 350°F.  Spray 13x9-inch glass baking dish with cooking spray.
In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel.
Spread frozen hash browns in baking dish. Sprinkle with sausage, green chiles and 1 ½ cups of the cheese.
In a medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture.
Sprinkle with remaining 1 ½ cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.
Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa, avocado slices and sour cream.