Art Garfunkle Roast
No, not at the Friars club, a prime rib. I used this recipe from the Internet chef Chef John. I had not done a prime rib before, so I had no real idea what to expect.
The recipe calls for the roast to cook at 500 degrees for 5 minutes for every pound oif weight. I did that, and it was pretty scary turning off the oven after 26 minutes.
The website linked to in the video reccomends using a thermometer left in the roast, so I went and got a griller’s thermometer, and stuck it in.
The temp at the end of the “Cooking” was still only 77 degrees, but it started creeping up, and in an hour and a half it had run up to the prerequisite 125- I even let it go past to 135 degrees, before pulling it.
The Au Jus was a failure, I needed a pan I could deglaze properly. Otherwise, the roast was incredible, especially for a first time effort.
Art Garfunkle, you say? THe outside of the roast was coated with butter, and since I didn’t have any herb de provence I used what I had on hand; parsley sage rosemary and thyme.
I’ll be at work this week, or at least part of it, becuase shut up.
I wish I had been able to avoid it but I cannot, dammit. So no more hunting for me this year. Maybe I can get in a little turkeying in April.
Hey, that’s a great site, thanks.
(Just what I need, another internet time sink.)
BTW, you were right on target. “Herbs de Provence” is a commercial mixture of savory, basil, fennel, thyme, and lavender. Sometimes you get sea salt thrown in there too, just for kicks.
Savory is a European herb — here we tend to use sage.
The lavender is optional. (I like it without, mostly.)
So you probably had most everything on hand to make “Herbes de Provence” yourself. Parsley, sage, rosemary, and thyme? That’s Provence to me.
Your roast sounds great.
Jenny
It was mouthwatering. There is a slice left, and the wife and I will be screaming home to get to it first tonight.
Well, I might have to try it that way next time they go on sale. I follow the Alton Brown method. Rub oil, salt and pepper on the outside, then low and slow(200 degrees!) until it gets to 118 inside. Then uncover and blast at 500 until 125 inside, pull it, carry over gets you to 135+. Mine actually made it almost to 140, which the wife appreciated.
I would eat it mooing, but my wife and girls are a little more delicate.
My left-overs got cubed…I think my wife is planning on use the beef, veggies and taters to make a shepherds pie today…
It’s physics, man. Whether you bring the interior of the roast up to 125 with a slow oven or a fast one, that’s just physics.
The problem with using your Bessemer Convertor process is that you burn the herbs you have rubbed the roast with, and you get burned-tallow taste on the surface of the meat.
How do I know this? My twin legs of lamb for the big Xmas Eve feast suffered that fate, due to the meat chef getting distracted by a kitchen plumbing emergency just after I had kicked my slow oven up to 460 for a short final sear. Problem was that the 5-minute sear became almost 20. Meat went from 170 in that time. No one wanted the left-overs so I will make a ragout of lamb today. More meat for ME, and it will STILL be true to the tastes of Provence.
Your comment engine didn’t like my use of carrets, and deleted everything between the math symbols. In plain language, I said that my meat went fom under 140 to over 170 in the 20 minutes I was distracted by the sink stopping up.
That’s a bummer. I’mna try lamb next