A question about a recipe: Ann Seranne's Rib Roast of Beef

Kristen is the Senior Editor of Food52

added over 1 year ago

Maybe, but I'd be concerned about a few things: 1) That the heating element would be too close to the surface of the roast (even for a small roast) and would cook it unevenly 2) That the countertop oven might not be well-insulated and hold onto its heat well -- which is a requirement of this cooking method. It's an expensive cut of meat, so I'd only try it if you're confident in how insulated and evenly heated your oven is -- sorry!

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Thanks Kristen, those are the issues I am wondering about too. I have only used the oven twice, and don't have the feel for how it operates at all. Maybe I'll try it for just two of us and see how it goes. Or go cook it at someone else's kitchen! I LOVE the Genius Recipes column. Thanks!

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Kristen is the Senior Editor of Food52

added over 1 year ago

What a perfect excuse to use someone else's kitchen (who's going to say no to prime rib showing up at their house?). And thanks -- so glad you're enjoying the column!

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