Happy new year, folks!
My new years resolution was to update this blog more. I want a running documentation of anything and everything I eat, both home and away.
For new years, I’ve decided to treat my family to a roast beef dinner. Like any man, I am a sucker for a nice slab of roast beast. The roast was a 5 lb prime rib.
There are several trains of thought when it comes to preparing a roast, all creating two principal textures to the beef:
1) A crust of some sort.
2) Slow-roasted, tender meat.
Previously, I’ve attempted the Alton Brown method (http://youtu.be/cmfaeWEjGpM) of crafting a roast - basically cooking low and slow then finishing the meat in a 500-degree oven. This method worked, but it was a bit fussy. Nobody wants to sit and monitor a probe thermometer all day. Also, the blast of heat at the end pushed the beef a step past medium-rare (if you are roasting a prime rib, why bother?)
I stumbled across the Foodwishes method (http://youtu.be/NUQ49SoteE0).
This method requires a leap of faith. Basicly, you take the exact weight of the roast x 5, and blast the meat for that many minutes. Then turn the oven off and let the meat rest for two hours.
I started with creating a herb butter. Rosemary grows wild in the backyard of my home in Hawaii
, so I made it the start of the show. Mix a little room-temp butter, rosemary, parsley and some paprika in a bowl and rub it over the meat:
I roasted the roast in a 500-degree oven. After 25 minuets, turned the oven off and stepped away.
Don’t you dare open that oven door for two hours. Don’t even look (or think of looking) inside the oven.
Needless to say, I’m a believer now. The meat came out to a PERFECT medium-rare. The herb butter also created a fantastic flavor profile for the fonde, which I later built into a delightful pan sauce.
I accompanied the roast with rosemary fondant potatoes (Gordon Ramsay’s recipe), and Yorkshire pudding.
A few hours latter, we had a proper Sunday English dinner.
The morning after, I devoured the rib. Few things are better in life than the rib of a roast