Absolutely fantastic. A huge hit that everyone loved. Made a 5.2lb bone-in prine rib. Generously served 4 people. Only changes I did: 1 teaspoon o fresh thyme and 1 teaspoon of dried. Also made a jus with the fond and bits in the roasting pan while meat was resting. Jus was made with 1 teaspoon of flour and 1 cup of red wine, brought to simmer and reduced. Served with Yorkshire pudding, barbecued asparagus and salad. Delish!
Extra notes: initial searing stage crucial to getting a nice crispy- ish exterior. Equation for initial bake at 500: 5 mins per pound exactly. This worked out perfectly. Also, covered meat in aluminium while resting so as not to allow to cool. This recipe is an absolute keeper and i will be making it again for sure!
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Absolutely fantastic. A huge hit that everyone loved. Made a 5.2lb bone-in prine rib....