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I have been charged with baking $50 of prime rib for a big party 6pm tomorrow and I have never done it before!
Any suggestions appreciated.
It is two four-pounders, they don't have an excess of fat on them.
I have a meat thermometer, was planning on using the electric kitchen oven and a large metal pan with foil covering.
I am thinking of putting carrots and onions around the meat for the last hour or so.
I probably will shy away from seasonings other than pepper, maybe some salt.
How long to cook?
The meat thermometer says 140F is rare; that's what I want. No one wants it killed (my usual style of cooking).
Shall I cover it for the entire duration except maybe the last 30 mins? A light crust is welcomed.
Is basting part of this?
The success of this party is in your hands.
I have been charged with baking $50 of prime rib for a big party 6pm tomorrow and I have never done it before!
Any suggestions appreciated.
It is two four-pounders, they don't have an excess of fat on them.
I have a meat thermometer, was planning on using the electric kitchen oven and a large metal pan with foil covering.
I am thinking of putting carrots and onions around the meat for the last hour or so.
I probably will shy away from seasonings other than pepper, maybe some salt.
How long to cook?
The meat thermometer says 140F is rare; that's what I want. No one wants it killed (my usual style of cooking).
Shall I cover it for the entire duration except maybe the last 30 mins? A light crust is welcomed.
Is basting part of this?
The success of this party is in your hands.