I'm doing a very simple salt and pepper rub, no fancy crusts. Thanks!
Amanda is a co-founder of Food52.
Here's a great recipe for it with foolproof technique. http://www.food52.com/recipes...
Check out this segment from the MSL Show this week with Molly Stevens on roasting prime rib. http://www.marthastewart... You can adapt the recipe to season as you prefer, but the guidelines for roasting are excellent. You can find a video link to the segment on the left margin of the page. Good Luck and Merry Christmas
Kristen is the Creative Director of Food52
For a roast that big, you'll probably want to cut in half -- if you use the Ann Seranne recipe Amanda shared above, you can follow the timing on the roasting chart for 11-12 pounds and roast them in the same oven.
Is the bone on or off - check various sites for time temp you prefer - but- invest in a thermometer and pull the roast out at 120F ... it will continue to cook while resting. Rest tented for at least 20 minutes. I encourage horseradish.
Please enter a valid email address.
Well played. You deserve a cookie.
Why choose when you can have both?
Potato Salad Palooza
22 Cheesy Recipes for Shavuot
The Genius, Rule-Breaking Secret to Better Burgers
Your Memorial Day Menu Made Easy
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)