18 December, 2016

John Henry's Prime Rib - Slow Roasted To Perfection

Let the roast rest at room temperature for 3 hours, this will prepare for even cooking and help you estimate the cooking time.  Cut the ribs away from the roast and tie them back with cooking string.  This isn't necessary but it does help make it easier to cut when it's ready.  Next, place the roast in a shallow pan.  Generously season the roast with your choice of seasonings.  Some suggestions: Salt and Ground Pepper or Lipton's Onion Soup Mix.  Whatever you prefer.

Start at a high heat of 450-500 degrees F for 15-20 minutes then turn the oven down to a lower temperature of 250 degrees F for the remainder of the cooking time.  As long as you have a thermometer in the meat, you will not overcook it.  Insert the thermometer from the side, it will be easier to find the center without hitting ribs.

Cook to desired temperature.  Use the guide provided below to set your thermometer:

Rare 115 degrees F
Medium Rare 120 degrees F
Medium 125 degrees F
Medium Well 130 degrees F

Take the roast out of the oven when the desired temperature is reached.  Cover with foil and allow to rest for 20 minutes before carving.


06 December, 2016

Tenderloin Tamed Beef Recipe



1 Beef Tenderloin (You can estimate about 1/2 lbs.- 3/4 lbs. per person)

Salt and freshly ground black pepper

1 tablespoon grapeseed oil





Preheat oven to 375 degrees F.

Season tenderloin on all sides with salt and pepper. Heat oil over medium-high heat in a large saute pan with an oven safe handle and when oil is hot, sear beef on all sides. (Leave undisturbed for the first 2 minutes or so as you sear each side to allow the seasonings to integrate into the surface of the meat and to allow the caramelization process to begin.)

Transfer entire pan to the oven to finish until meat thermometer reaches an internal temperature of about 118 degrees F and pull out to let rest and carryover cook to an internal temperature of 132 degrees or so for medium-rare as measured on a meat thermometer, or cook until done to your liking. Slice into medallions after the meat has rested.

2007, Robert Irvine, All Rights Reserved


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