I know this is a culinary no-no, but we don't link pink meat, so while I partially use this method, I didn't do it exactly as Chef John suggests.
I had a 4 lb boneless rib roast, which I let sit out at room temp for 4 hours. While the meat was coming to room temp I also let my butter sit out to soften. I placed the butter in a small bowl, added about 1 Tbsp of extra virgin olive oil, 4 tsp of coarse kosher salt, 2 tsp freshly ground black pepper, 6 minced garlic cloves, and 2 tsp of thyme. (We don't care for Herbs de Provence.) I mixed this up with a fork then slathered the meat all over with it. I roasted the meat for 20 minutes at 500 degrees to get a nice crust, then I reduced the oven temp to 325 and continued roasting for another two hours. This gave us meat which was almost well done. It was still absolutely delicious this way, and perfectly flavored and juicy. Served with some twice baked potatoes and green beans. Perfect meal!
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I know this is a culinary no-no, but we don't link pink meat, so while I partially use this...