This was terrific. I had a 12 pound roast that I brought with me to my grandmother's for Easter dinner with the extended family, i rubbed a bit of kosher salt into the roast the night before (having read Serious Eats / Kenji's prime rib tip that he salts up to four days ahead to allow the salt to penetrate deep into the meat) and the morning of i made the marinade, out it in a jar, put everything in the car for a three hour trip (which helped get to room temperature) and as soon as I got there I just pulled out the roast, opened the jar and slathered the top of the roast. Cooking time I did 15 min at 450, 8 min at 400, 75 min at 325 then turned off the oven and left it in for 45 min, i then took it out and let it rest another 20 min before slicing it into half inch slices. Delicious! And terrifying as I had no meat thermometer I could trust. For a hunk of meat that cost over $150 from a reputable butcher that dry ages his meat from local farmers, Its safe to say that I was a bit worried about it being overdone (worst case) or bloody as hell, turned out perfect.
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This was terrific. I had a 12 pound roast that I brought with me to my grandmother's for...