Sunday, January 1, 2012

Back to real life

Well, 2011 is over and done. I was just starting to get fond of it.

Today being the first Sunday of the month, there was "eating at the meeting". We never made it all the way in: one of the kids was sick, so we turned tail and ran before we actually got to the hall. Of course I didn't know that yesterday; I finished 2011 barbecuing some chicken to take this morning. I must say the chicken looked pretty good.

From New Year's Eve 2011

On a more celebratory and seasonal note, my neighbour got hold of a rib roast and had us grill it for New Year's. I've never done a standing rib roast before, so I approached this task with some fear and trepidation, with my neighbour documenting the whole thing on my camera.

The roast was pre-seasoned, so I suppose I had it slightly easy. On the other hand, I've no idea how to reproduce the roast.

From New Year's Eve 2011

We started out by searing the roast on all sides.

From New Year's Eve 2011
From New Year's Eve 2011
From New Year's Eve 2011

Once properly seared, the roast was left on the grill with a drip pan under it. We kept the temperature between 270F and 350F. The roast was done in a little under four hours.

From New Year's Eve 2011

I took the roast off when the thermometer registered 138F. The temperature climbed to 145F over the next half-hour or so, which is a perfect medium rare.

The only real problem was, I had anticipated the roast taking a good hour or hour-and-a-half longer; so it sat out more than an hour before we carved it. But I needn't have worried. It all turned out fine.

To be perfectly honest, I've not been a huge fan of prime rib: I've always preferred either a roast (with Yorkshire pudding, of course) or a steak. But I have to say that this little adventure has piqued my interest. This is a little project I'd like to try again.

Best of all, Ames made her amazing potatoes gratin. Ah.

1 comment:

Shan said...

I always rest meat for a minimum of 30 minutes and up to two makes such an improvement.

Xmas Day the turkey sat for two hours on a cookie sheet, on a folded towel, double-wrapped in foil, with another towel over top, and a folded quilt over all. Two hours later it was smooth, delicious, still hot, and so easy to carve.

I love prime rib.

Miss you guys.