CapnFun's rib roast recipe?
I've got it saved,,,,,,,,somewhere, but where escapes me too.
Just the bride and me for Easter feast today, so I hope a 6 1/2# rib roast will be enough for her, and a little for me as well?
Gotta get goin on it soon so any help is much appreciated.
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Preheat the oven to 500.
Season the roast to your liking (I use Kosher salt and garlic pepper)
Cook at 500 degrees for 5 minutes per pound (4lb roast x 5 minutes = 20 minutes @ 500.)
After the correct amount of time has passed turn the oven off and wait 2 hours.
DO NOT OPEN THE DOOR DURING THE 2 HOURS!!!
Don6 -
Sounds good. I've got a 5 lb. Whole chicken going just now. Thoroughly rinsed and patted dry. 450° for 20 minutes then down to 350° 20 minutes per lb. Butter, salt/pepper, cajun seasoning rub. A small amount of gunnut505's green chili powder. Quartered onions in with the chicken, which is in an Amish Turkey/Chicken roasting pan. A lemon 1/2'd, rolled under the palm inside the cavity. Wish I had some thyme and rosemary.
Have about 6 small 1/2'd Russett potatoes in a cast iron skillet face down in some olive oil. About 5 large carrots quartered. After about 1 hour, I will add in the veggies. The potatoes in the skillet, the carrots in with the chicken and onions. Another 40 minutes, until done.
Chicken uncovered first 40 minutes, then covered with the Amish rounded vented lid. Uncover again for the final 40 minutes. I like crispy skin/ browned birds. Well done'ish.
Good inexpensive food for me and Buddy. He will get the thighs shredded in with his meals. Legs, back and bones, will go in the Crock pot with some Chicken stock, more veggies (as above) but add in copious amounts of diced celery. Low slow. Soup, for days. Might have to add in some farfalle (Bowtie) pasta towards the end. Al Dente'.
What you guys got going?
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Thanks dcon!
Sounds good Ken! Maybe you should have a cooking blog?0 -
So, I cut the fat cap in about 8 or 10 places and inserted small garlic cloves, then applied a rub of ground pepper, Mrs. Dash, kosher salt and Montreal Steak seasoning. Followed the cooking instructions to the letter
but added 1 min per pound cuz my wife likes the medium side of medium rare. It came out excellent! Wife made roasted brussel sprouts with bacon and scalloped potatoes.
We ate like royalty!!
Thanx again dcon0 -
Can you adopt meKenK/84Bravo said:Sounds good. I've got a 5 lb. Whole chicken going just now. Thoroughly rinsed and patted dry. 450° for 20 minutes then down to 350° 20 minutes per lb. Butter, salt/pepper, cajun seasoning rub. A small amount of gunnut505's green chili powder. Quartered onions in with the chicken, which is in an Amish Turkey/Chicken roasting pan. A lemon 1/2'd, rolled under the palm inside the cavity. Wish I had some thyme and rosemary.
Have about 6 small 1/2'd Russett potatoes in a cast iron skillet face down in some olive oil. About 5 large carrots quartered. After about 1 hour, I will add in the veggies. The potatoes in the skillet, the carrots in with the chicken and onions. Another 40 minutes, until done.
Chicken uncovered first 40 minutes, then covered with the Amish rounded vented lid. Uncover again for the final 40 minutes. I like crispy skin/ browned birds. Well done'ish.
Good inexpensive food for me and Buddy. He will get the thighs shredded in with his meals. Legs, back and bones, will go in the Crock pot with some Chicken stock, more veggies (as above) but add in copious amounts of diced celery. Low slow. Soup, for days. Might have to add in some farfalle (Bowtie) pasta towards the end. Al Dente'.
What you guys got going?
3
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