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Saturday 8 March 2014

Roast Beast

I had such a good day yesterday, I absolutely have to share.

First, the meat. I had dry-aged a prime rib roast for a week. Now, when I say dry-aged, I mean nothing more than that I wrapped a hunk of beef in cheesecloth and stuck it in the hubs beer fridge and forgot about it for a week. It really is just that simple. The end:


And the process:

Lay out a double layer of cheesecloth (reusable my FOOT) flip over, sprinkle underside with kosher salt and coarse black pepper

Flip back over, more salt, more pepper

Fold it all up, put it on top of a baking rack on top of a cookie sheet, put it in the (beer) fridge
 So the big day came and it was finally time to roast this bad boy. I brought it out of the fridge an hour and a half before roast time, because I wanted it at room temp, then did a very slow roast at 250 degrees for just under five hours. I usually get all fancy with the seasonings, but I wanted the taste of the meat to be the point, so I just threw some fresh rosemary and garlic in the pan for the gravy. BTW, I totally ate some of that garlic. All by itself. Oh yeah, may sound disgusting, but it was DELICIOUS. All of this was based on what Captain Awesome does, and he certainly earned his name again with this one.
Done!
And the centerfold shot again

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