I had a pizza party for thirty on Christmas Day for lunch. Hated to waste a good fire, so cooked a 9 pound standing rib roast that afternoon. Alex Guarneschelli on Food TV had the recipe. You take two 3.5 oz bottles of green peppercorns in brine, 3 tbs olive oil, and a jar of dijon mustard and pour over a salted roast. Place on a rack over a bed of salted, oiled potatoes. ( I used the "ribs" as the rack.) Bake for 30 minutes at 500 degrees, then lower to 350 until done. I started it in the WFO at about 600 degrees, then took it inside to my oven until the WFO dropped to 350 or so, then brought it back out to finish. I used a meat probe and cooked it until the temp was 120, then took it out, covered it and let it rest for 30 -40 minutes. It was a HUGE hit. Did I mention I got the roast on sale?
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