PilotAlan
Pattern Altitude
- Joined
- Sep 26, 2009
- Messages
- 1,775
- Display Name
Display name:
PilotAlan
<stuffed to the gills, just finished dinner>
From the Deen boys on Food Network (Paul Deen's sons), the gave out a foolproof rib roast recipe their family has used for years. We made it today, and it was fabulous and perfectly cooked.
+ Make a rub of 4 parts Kosher salt, 1 part black pepper, 1 part garlic powder.
+ Rub the rib roast all over, and let it sit on the counter for 1 hour to come to room temp.
+ Put in a roasting pan, and into a preheated 375* oven.
+ Cook for 1 hour
+ Turn the oven off, let it slow cook on residual heat for 3 additional hours - DO NOT OPEN the oven for any reason.
After 3 hours,
+ Turn the oven back on at 375 for 45 minutes to bring the roast up to serving temp.
+ Remove roast, let rest for 15 minutes.
+ Carve and serve.
Optional - Au Jus: Remove the roast from the pan, skim the grease. Put the pan on the stovetop on medium heat, add 3/4 cup red wine, two tbsps butter, a cup of beef stock. Scrape all the crusty bits from the bottom of the pan, cook down for 10 min (about the time the roast is ready to serve).
Optional - Sides: We put the green bean casserole and corn casserole in the over after the three hour slow cook, and they cooked in the 45min at 375.
This has become my new favorite recipe!
From the Deen boys on Food Network (Paul Deen's sons), the gave out a foolproof rib roast recipe their family has used for years. We made it today, and it was fabulous and perfectly cooked.
+ Make a rub of 4 parts Kosher salt, 1 part black pepper, 1 part garlic powder.
+ Rub the rib roast all over, and let it sit on the counter for 1 hour to come to room temp.
+ Put in a roasting pan, and into a preheated 375* oven.
+ Cook for 1 hour
+ Turn the oven off, let it slow cook on residual heat for 3 additional hours - DO NOT OPEN the oven for any reason.
After 3 hours,
+ Turn the oven back on at 375 for 45 minutes to bring the roast up to serving temp.
+ Remove roast, let rest for 15 minutes.
+ Carve and serve.
Optional - Au Jus: Remove the roast from the pan, skim the grease. Put the pan on the stovetop on medium heat, add 3/4 cup red wine, two tbsps butter, a cup of beef stock. Scrape all the crusty bits from the bottom of the pan, cook down for 10 min (about the time the roast is ready to serve).
Optional - Sides: We put the green bean casserole and corn casserole in the over after the three hour slow cook, and they cooked in the 45min at 375.
This has become my new favorite recipe!