Googled: again
New Year's Eve: food

Rib: roast


Ask 10 people what the "best" way to cook a rib roast is and 10 different answers you'll get. 

"Sear first"
"Don't sear"
"Blast it on high heat to form a crust and then lower the oven"
"Slow and low"
"Season first"
"Salt only after cooking"

You get the idea. 

My thoughts on this?  It probably doesn't matter.  Well, not my thoughts, they matter a lot  --  I mean I have a blog for cryin' out loud, so I must have something important to say.  But rather, the method of cooking probably doesn't matter all that much (unless you do something totally silly).  What matters is the piece of meat that you're starting with.  After that, you're just heating the thing up.


I picked up a big ol' chunk of rib meat from Whole Foods a few weeks ago.  Two bones' worth.  Which reminds me of how my times I've heard "don't bother with a roast that's less than 3 bones blah blah blah blah."  Oh please.  All of you people and your ridiculous rules.  Anyway, Whole Foods isn't actually selling USDA Prime dry-aged beef, which sucks, but they are at least dry-aging.  This piece of meat was not Prime, but looked decent enough.  I think the important aspect here is the dry-aging, but as anyone who reads this pointless pile of fluff knows, I'm a snob when it comes to aging.

My approach to cooking usually leans toward  "less is more".  I figure if you have quality ingredients, treat them properly, and don't mess around too much, you'll have a good product when you're done.  I don't care if it's simply pasta with olive oil and garlic, or a 60 dollar slab of beef.  Don't fuss too much, and use the best stuff you can find.

Img_0180  The spoon forces the meat to touch the pan

Contrary to that modus operandi, and in an attempt to prove to myself that searing makes more smoke than difference, I seared all sides but one, set it on a v-rack in a roasting pan, and then "bunged" it in the oven.

For a larger roast, I would have tied it up to get it all nice and tight and round.  For this one I didn't bother.  I should also note that the roast sat at room temperature for a few hours.

I rocked the slow and low approach, as I generally do with big pieces of flesh.  The oven was at 225.  The thing was rubbed with salt and pepper, a digital thermometer was stuck in the middle, and away it went until the alarm when off at 120 degrees.

Out it came to rest.  I then cut the bones off and cut the roast into slices.  No jus.  Sorry



Seared (bottom) and not seared (top)

The difference in crust between the seared sides and the not seared sides was undetectable, which is enough for me to not bother with searing again for a roast this size.


Again, there are plenty of methods and I'm sure they're all wonderful.  But it doesn't get much easier than just slow and low with no sear.

Potatoes_brusselsServed with roasted potatoes and brussel sprouts.   

The potatoes were boiled first, and then tossed with olive oil, salt and pepper, and roasted.  The boiling step isn't necessary, but they take on a different texture when you do.  Additionally, the skins kinda fall off and get good and crispy.  Boiled_and_roasted_potatoes

For the brussels, it's all about olive oil, salt, pepper, and roasting.  That's just a great treatment for practically any vegetable.