03 Dec 2011 11:44
I'm cooking a Prime Rib roast for xmas this year with an orange, ginger and habanero marinade.
Vegetable, pasta, potato and desserts are preferred, but I'm open to anything.
I'm open to most flavor profiles too.
03 Dec 2011 17:48
Mashed Red Potatoes
Asparagus would also be a good side.
03 Dec 2011 19:06
I found this recipe online one year and it is generally well received...but in my experience kids don't like it too well.
Parsnip-Asparagus Au Gratin Recipe
Now, I copied that right from a website, but that's where I got the recipe for it and it's how I make it. It's good stuff and utilizes two veggies that I feel get overlooked often. Also, asparagus can get slimy and you don't have to worry about that in this recipe. Anyhow, it's something different.
03 Dec 2011 19:10
I'm gonna try this one :)
04 Dec 2011 03:06
Mind jotting down the recipe?
04 Dec 2011 03:20
I could do it the easy way...
04 Dec 2011 05:04
You have to show appreciation.
These are just a few tips for "keeping it tender" I've found them very useful, and satisfying.
04 Dec 2011 05:11
Aaww, I should have known... I need to be sweet to the beef. I've been going about it all wrong! Thanks for the tip. :)
04 Dec 2011 06:05
Maybe you're cooking it too fast?
04 Dec 2011 06:14
04 Dec 2011 18:39
Yeah, low and slow is the key with any kind of meat. Also the cookware is important. I recommend browning the meat on all sides before cooking it in a dutch oven, with some sort of wine as your braising liquid, and surrounded with veggies. Also, keep it covered. Then put it in the oven on low heat for about 8hrs. Some people even go as far as cooking their meat up to 24hrs really slowly. I love making roasts because I can set it before I go to work, and come back home just in time to take it out. I know it takes a long time, but once you do it right the first time, you will never go back. "Your patience will be rewarded." - Alton Brown 1
05 Dec 2011 03:12
If that's the case, then I'm cooking it waaay to fast!
05 Dec 2011 04:02
Low heat is 210-250 degrees, keeping in mind that the lower the temp setting you use, the longer you're going to let it cook. I go more with feel than precise cooking time per pound, but I heard it's about 45mins per pound.
05 Dec 2011 04:19
Is that Celsius or Fahrenheit?
05 Dec 2011 04:29
(no pooping in the pie)