Christmas Dinner, 2012: This recipe is perfect in every way; wouldn't change a thing, and will definitely make it again. Plusses: simple to make, not too many ingredients, spices/herbs are ones I always have on hand, and cooking instructions are easy to follow. But learn from my mistake: make sure your roast is at room temperature when you put it in the oven. I removed the roast from the freezer on Saturday night with a plan to put it in the oven on Monday night, Christmas Eve. So it was in frig 2 days and on countertop another 2 hours. But still, when I put the probe into the center of the meat, I felt some resistance, because it was still slightly frozen. This messed up the cooking time, my dinner was late, and the outside cooked a little longer than it should have (7-lb roast) because it took so long for probe to register 135. One final thing: the majority of the center of the roast was pink, but it wasn't the true, butter-like medium rare I'm accustomed to in fine restaurants. Next time I'll set the probe to 125. This one is a keeper.
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Christmas Dinner, 2012: This recipe is perfect in every way; wouldn't change a thing, and will...