I saw this recipe redux from 1966 in the New York Times last year. The article was written by Amanda Hesser and I couldn’t wait until prime rib season was here to try it. Why? Because it sounded impossibly simple. And guess what? It was. It was also delicious and cooked to rare perfection.
Roast at 500˚; time according to size. Turn off oven and don't peek until done.
The recipe was adapted from Ann Seranne, a former editor of Gourmet. One change was rubbing rosemary into the flesh, which took an extra minute of time, and this was a fine addition. I also sautéed some shiitakes in pan drippings with a splash of wine, but it wasn’t essential so I didn’t include that step or ingredients in the recipe.
Last year I roasted an Herb-Crusted Standing Rib Roast with flavors of horseradish. I served it with a red wine mushroom gravy; pretty darn tasty, as well.
Ask a person how they’re doing in December and their answer – jaws clenched – is predictable: “I’m so freaking busy…insanely busy… busy busy busy.” I, too, feel the pain. There are so many expectations driving up the busy-meter we forget to breathe. We want to deck the halls and create festive meals celebrating the … Full recipe post »
Hamburgers are an affectionate memoir of the 20th century American appetite, recalling backyard barbecues, squirt bottles of ketchup, and thighs sticking to vinyl in a small-town diner. There’s no stopping the free-wheeling burger, and in the spirit of free enterprise, empires continue to be built in the 21st century upon our insatiable, unblushing appetite for … Full recipe post »
When you posted this recipe on 12/19/2011 in AnnArbor. com, I commented that the roasting technique was a “slow roasting” method that I found out about in Adelle Davis’ “Let’s Cook It Right” first published in 1947 and again in 1962. I was unable to locate my copy of that book then but gave you some idea as to how the method worked. I have since found my copy. If you are interested in her technique, I can send you a copy of the text. It’s a little less than two pages in length and I can send it as an attachment to an email or as the text of an email.
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Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
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Hi, Peggy…
When you posted this recipe on 12/19/2011 in AnnArbor. com, I commented that the roasting technique was a “slow roasting” method that I found out about in Adelle Davis’ “Let’s Cook It Right” first published in 1947 and again in 1962. I was unable to locate my copy of that book then but gave you some idea as to how the method worked. I have since found my copy. If you are interested in her technique, I can send you a copy of the text. It’s a little less than two pages in length and I can send it as an attachment to an email or as the text of an email.