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- Thread starter UltraNEO*
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Was in Denver for the past week! Still ate some great food!
Angus Burger
IMG_3825-imp
Roast Chicken
Gumbo
Bison Steak at Ted's Montana Grill
Angus Burger
IMG_3825-imp
Roast Chicken
Gumbo
Bison Steak at Ted's Montana Grill
Ok, here's how I do my "prime" rib.
Start with a standing rib roast. I prefer bone in if you can get it. In this case, 3 bones, 7 pounds, Harris Ranch USDA Choice. Prime is best, but choice works fine in this application. Have your butcher trim some, but not all of the fat and partially remove the roast from the bone.
Roast a lot of garlic. I usually use fresh heads, but I was super pressed for time today. For a roast this size, you will need 6 or 7 heads. Once roasted the garlic becomes very mellow. Roasted garlic recipe: cut heads in half through the equator, drizzle olive oil over the top, seal tightly in heavy duty foil, roast at 350 for about an hour.
Let cool and use a fork to mash into a paste.
Liberally apply this paste all over the roast. Make sure to season the part between the meat and the bone. In this case, I didn't apply the paste to the sides because I have friends who prefer their meat more done so they usually select the end pieces.
Get your seasoning ready. I just use Hawaiian salt, fresh cracked pepper and fresh thyme.
Now generously season the roast. This may look like a ton of salt, remember that when you slice it, the crust will only be on the edges. I lightly seasoned the sides.
Preheat your oven to 225. I should have mentioned that you should take your roast out of the fridge for about an hour or two so that it comes to room temperature. Place it in a pan and use a thermometer to acquire the perfect temperature. Since this roast is bone in, technically you don't need a rack, but whatever.
This thermometer lists rare as 135 which is conservative. In my opinion, this is getting to medium rare. Also the temperature will rise about 3-5 degrees in the 20-30 minutes while resting. I estimate that this size will take about 4 hours at this temperature. When I get to within 7 degrees of my desired internal temperature, I turn the oven up to 400. This will form a nice golden crust. You should watch your roast during this process so it doesn't burn. The roasted garlic will become bitter if you burn it.
Looking good.
Used the bones to make au jus.
Medium Rareish
Served up with haritcot verts & creminis and fingerling lyonnaise.
Start with a standing rib roast. I prefer bone in if you can get it. In this case, 3 bones, 7 pounds, Harris Ranch USDA Choice. Prime is best, but choice works fine in this application. Have your butcher trim some, but not all of the fat and partially remove the roast from the bone.
Roast a lot of garlic. I usually use fresh heads, but I was super pressed for time today. For a roast this size, you will need 6 or 7 heads. Once roasted the garlic becomes very mellow. Roasted garlic recipe: cut heads in half through the equator, drizzle olive oil over the top, seal tightly in heavy duty foil, roast at 350 for about an hour.
Let cool and use a fork to mash into a paste.
Liberally apply this paste all over the roast. Make sure to season the part between the meat and the bone. In this case, I didn't apply the paste to the sides because I have friends who prefer their meat more done so they usually select the end pieces.
Get your seasoning ready. I just use Hawaiian salt, fresh cracked pepper and fresh thyme.
Now generously season the roast. This may look like a ton of salt, remember that when you slice it, the crust will only be on the edges. I lightly seasoned the sides.
Preheat your oven to 225. I should have mentioned that you should take your roast out of the fridge for about an hour or two so that it comes to room temperature. Place it in a pan and use a thermometer to acquire the perfect temperature. Since this roast is bone in, technically you don't need a rack, but whatever.
This thermometer lists rare as 135 which is conservative. In my opinion, this is getting to medium rare. Also the temperature will rise about 3-5 degrees in the 20-30 minutes while resting. I estimate that this size will take about 4 hours at this temperature. When I get to within 7 degrees of my desired internal temperature, I turn the oven up to 400. This will form a nice golden crust. You should watch your roast during this process so it doesn't burn. The roasted garlic will become bitter if you burn it.
Looking good.
Used the bones to make au jus.
Medium Rareish
Served up with haritcot verts & creminis and fingerling lyonnaise.
^^^looks great!
spent the weekend in oceanside. went to 333 pacific on friday night. for those of you interested, it's the same owners as the strip club in the gas lamp in san diego. it's kind of a hip new american bistro theme. they have a huge vodka selection, probably 70+ different kinds. anyway, dinner was pretty good.
chowder
seafood tower
lamb sirloin with basil, mint pesto
chocolate flan
spent the weekend in oceanside. went to 333 pacific on friday night. for those of you interested, it's the same owners as the strip club in the gas lamp in san diego. it's kind of a hip new american bistro theme. they have a huge vodka selection, probably 70+ different kinds. anyway, dinner was pretty good.
chowder
seafood tower
lamb sirloin with basil, mint pesto
chocolate flan
thanks!
second night in oceanside, we tried this mississippi bbq place that received good reviews on yelp. it was a cozy little spot, simple, to the point menu with beer and wine. prices are very reasonable and the food was good.
chicken and waffle appetizer
chicken platter with cole slaw and mac & cheese
bbq platter with collards and beans
Girlfriend is back so she is cooking again and we also went out to eat good food this weekend!
Congee by Karo
Mohawk Burger
Fruit plate by Karo
Country Fried Steak and Eggs
Argentinean BBQ
Breakfast Sandwich by Karo
Congee by Karo
Mohawk Burger
Fruit plate by Karo
Country Fried Steak and Eggs
Argentinean BBQ
Breakfast Sandwich by Karo
some old and new from a dinner party for friends.
scallops, sweet corn puree, bacon ragu
citrus grilled shrimp, angel hair, tomatoes and garlic
rosemary grilled lamb chop, polenta, balsamic reduction
tried out the prime filets at costco
with butter finger, dark chocolate, coffee oil and arichoke chips
homemade doughnuts, maple glazed bacon, macadamia & rice krispy crumble
last night was fried chicken, collards with ham hocks and sweet potato chips
chocolate lava cake for dessert
scallops, sweet corn puree, bacon ragu
citrus grilled shrimp, angel hair, tomatoes and garlic
rosemary grilled lamb chop, polenta, balsamic reduction
tried out the prime filets at costco
with butter finger, dark chocolate, coffee oil and arichoke chips
homemade doughnuts, maple glazed bacon, macadamia & rice krispy crumble
last night was fried chicken, collards with ham hocks and sweet potato chips
chocolate lava cake for dessert
