Kristen is the Creative Director of Food52
Actually, your best bet is probably to cut the rack in half and roast them at the same time, following the timing in the chart for 3 ribs. Otherwise the big rack may not cook evenly. Check out this thread for more info: http://www.food52.com/hotline...
OK! Can I put them in the same oven? I was going to cook both in my smaller single oven (Dacour)! Thank you for any imput---my butcher is instisting 20 min per lb for medium rare but I'd like to use Anne's recipe.
Yes, as long as they have some room to breathe! If you have a big enough roasting pan not to crowd them, you may even be able to roast them in the same pan.
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
When You Just Wanna Cook
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)