Posted: Dec 26, 2011 12:52 pm
Got a 4lb standing rib roast. Threw it, with crushed garlic, thyme sprigs, salt and pepa, in saran wrap for 24 hours. Took a blowtorch to the outside to brown it and threw it in the oven, slow and low, at 275 for an hour and a half. Removed it and let it sit for 30 minutes. It was perfect, on the rarer side of medium rare.
Prime Rib with horseradish cream and au jus
Bacon braised brussel sprouts
Bourbon laced Pecan Pie