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.
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| 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.
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| From New Year's Eve 2011 |
We started out by searing the roast on all sides.
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| From New Year's Eve 2011 |
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| From New Year's Eve 2011 |
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| 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.
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| 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:
I always rest meat for a minimum of 30 minutes and up to two hours...it 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.
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