The other night Gogol’s Wife, in a comment thread, asked for my brisket recipe. And I’ve been teasing the standing rib roast I made on Tuesday night. With that in mind, and since our resident Doyenne of Digestibles has announced she was taking a bit of a recipe posting break, it is my pleasure to share my meat with you all. Err, um, share my beef. Uh, some pictures of some food I cooked with the preparations I used for each.
First up the Standing Rib Roast.
This was a one bone roast, but the instructions will work for a larger one. Also, I used a modified reverse sear. I’ll explain what I did and why in the directions below.•
Ingredients:
1 Standing Rib Roast with the ribs removed by the butcher and twined back onto the roast
Kosher Salt
Freshly cracked Black Pepper
Directions:
Several hours before you are going to start roasting your standing rib roast, remove it from whatever you have it wrapped in, pat it dry if necessary, and salt and pepper to taste – basically you want to cover the entire roast with a thin layer of salt and pepper. This will help set the conditions for a good crust. Stand the seasoned roast in a roasting pan with the bones down and replace the roast back in the refrigerator. Remove the seasoned roast from the refrigerator before roasting and let sit at room temperature for 1/2 and hour to an hour depending on its size. Preheat the oven to 325 and once the roast has warmed towards room temperature, place it in the oven. Roast for 13-15 minutes per lbs for rare/110 degrees in the oven or 17-19 minutes per lbs for medium rare/120 degrees in the oven. When you’ve reached what you believe is your ideal cooking time check the meat with a meat thermometer inserted into the thickest portion of the roast, Remove the roast from an oven, tent it with aluminum foil, and let it rest for 30 minutes, which will give you the extra 5 degrees of cook over time to bring the roast to either rare (115) or medium rare (125). When checking the temperature, be careful not to touch the tip of the probe to a bone. As soon as you remove the roast to rest turn your oven up to 500 degrees. After 30 minutes and once your oven reaches 500degrees replace the roast back into the oven for 15 minutes to crisp the outside of the roast. After 15 minutes remove your roast, remove the twine and the ribs, and slice for serving.
* If you click through you’ll see that the instructions for a true reverse sear is to roast at 200 until achieving either rare/110 degrees or medium rare/120 degrees, then remove and tent for 1/2 an hour to let the meat rest, the over cook temperature increase occur, and then replace it in a 500 degree oven for 15 minutes to sear. I went with 325 because as soon as I was ready to put the roast in the oven I couldn’t find the meat thermometer. And at 325 I know what the time estimates are for roasting per pound, so while I was winging it, It was a calculate winging it. Fortunately, as you’ll see below everything came out perfect! One bone got me three servings of beautiful medium rare roast.
I served this with roasted root vegetables: purple potatoes, fresh carrots, celery, and those little onions. I tossed them in olive oil and then seasoned them with kosher salt and fresh cracked black pepper to taste. They went into the oven while the roast was resting and everything came out perfect all at the same time.
For those hearty eaters, on to the brisket.
Ingredients:
1 Whole Brisket (I generally go for an 8 and 1/2 to 10 pounder)
Kosher Salt
Freshly Cracked Black Pepper
Sweet Paprika
Stone Ground Mustard
Ketchup**
2 Large, Sweet Onions
Directions:
Preheat your oven to 325. Peel and then slice the onions thin. Layer half the onion slices in the bottom of your roasting pan. Remove your brisket from the cryovac. Do NOT trim it! Combine the kosher salt, black pepper, and paprika in a bowl into a dry rub. The rule of thumb here is you want enough dry rub to cover/coat the entire brisket with a thin layer of the dry seasonings. Then cover the brisket with a light coat of the mustard and ketchup mixed together. Again, this is to coat the brisket with a wet seasoning, not to smother it. Place the brisket, with the fat side up, on top of the layer of onions. Then cover the top of the brisket with the remaining onion slices. Cover the roasting pan with aluminum foil and place in the oven. Roast 30 to 45 minutes for every pound of brisket. At the end of the cooking time, remove from the oven and let rest for about an hour. After the brisket has rested and cooled towards room temperature, remove the top layer of sliced onions and set aside. Remove the brisket to your cutting board and carefully trim all the fat off and set it aside. Then thinly slice the brisket against the grain and replace the sliced brisket into its juices in the roasting pan. Cover the sliced brisket with the set aside sliced onions. Then cover the sliced onions with the set aside fat trimmings.
At this point you have two choices. 1) Allow to cool the rest of the way to room temperature, cover the roasting pan with aluminum foil, then place in the refrigerator until two hours before you are ready to serve. Two hours prior to service, place the covered roasting pan back into a 325 degree oven and let it come back up to temperature. Once reheated, remove any trimmed fat that hasn’t rendered out into the brisket***, platter the brisket and the sliced onions, and serve with the pan drippings as gravy/au jus. 2) If eating the brisket shortly after preparation, immediately replace it back into a 325 degree oven for an hour to bring it back up to temperature. Once reheated, remove any trimmed fat that hasn’t rendered out into the brisket, platter the brisket and the sliced onions, and serve with the pan drippings as gravy/au jus. Serve with roasted root vegetables, mashed potatoes, sweet potatoes, latkes/potato pancakes, french fries, whatever you like.
I apologize for only having a before picture of the brisket. It got whisked off to the table and my entire family went to work before I could take a picture of it sliced and plattered. If you’re wondering, this was an 8 and 1/2 lbs brisket. It fed my Mom, my brother, my sister in law, both of my 8 year old twin nephews, and myself. Everyone had seconds and there were enough left overs for two or three meals.
** Technically the recipe calls for tomato paste mixed with vinegar. By using ketchup I get about the exact same result and don’t have to measure and mix.
*** I like to give the dogs bits of the fat with their dinner as a treat. Carefully check to make sure you don’t have any roasted onion bits in there.
Omnes Omnibus
[insert Homer Simpson drooling gif here]
Omnes Omnibus
@efgoldman: I’ll let it slide this time, but I’ll be keeping an eye on you.
Adam L Silverman
@Omnes Omnibus: D’Oh!
PurpleGirl
Adan: I’ll read the directions for the meat later but I want to say right now that you are a great addition to the front page posters of BJ. History, politics, social policy and food/cooking. And those tangents of books to read, etc. It’s a pleasure to read your posts.
Amir Khalid
Post headline could do with a tweak. You should append an “Arrrrr!”
Adam L Silverman
@Amir Khalid: I’m not following whatever it is you’re implying.
Adam L Silverman
@PurpleGirl: Thank you for the kind words. I’m blushing.
gogol's wife
Thank you! Both of these recipes should be very useful.
Adam L Silverman
@gogol’s wife: I didn’t want you to think I’d forgotten you!
redshirt
As a vegetarian, I am outraged.
Amir Khalid
@Adam L Silverman:
Say it out loud: “Meat! Arrrrr!” So much more oomph.
Adam L Silverman
@redshirt: I published the pic of the roasted root vegetables. I can do up my vegetable lasagna for you at some point if you’d like.
Adam L Silverman
@Amir Khalid: Okay, now I get it. Updated to reflect the BJ commitment to customer feedback.
BillinGlendaleCA
@Adam L Silverman: I guess it’s “talk like a pirate day” in Malaysia.
redshirt
@Adam L Silverman: I’m sure it’s delish.
Anne Laurie
@Adam L Silverman: Very old Society for Creative Anachronism joke: After an afternoon event, bunch of people in full garb move on to a local restaurant. Waitress takes everyone’s order, eventually has to ask the big hairy Viking: “… and what would you like, sir?”
Viking growls, “MEAT!”
“Okay, one steak… and how would you like it done?”
Viking takes coin from sporran, flips it: “…. Cooked!”
Adam L Silverman
@redshirt: Do you eat fish and seafood? Or dairy? I’ve got some recipes that I could put up that would include those? I will put up, at some point, my avocado vinaigrette recipe. I also have a stacked salad I picked up somewhere that I serve it with.
Adam L Silverman
@Anne Laurie: That’s good. I alway thought someone should open a them buffet restaurant named Donner’s Family Buffet. It should also be BYOB: bring your own beef. Smith party of twelve your table for eight is now ready…
redshirt
@Adam L Silverman: No, fish are people too. Dairy is cool, since if I have to work, so should the cows and goats and chickens.
Thanks for being so considerate.
Omnes Omnibus
@efgoldman: Dude also missed the budget extension vote.
BillinGlendaleCA
@Omnes Omnibus: Rubio missed a vote? I’ll alert the media.
Anne Laurie
@efgoldman: Of course, but I did first hear it a good forty years ago!
Omnes Omnibus
@BillinGlendaleCA: You’d think he could at least show up for ones that get attention.
ThresherK (GPad)
Wow. Just wonderful looking stuff. I can wing it with baked goods to some extent but my first rib roast? Shows you’ve really developed your hand to not have the thermometer.
Omnes Omnibus
@ThresherK (GPad): Meat is easy. Baking is hard.
Adam L Silverman
@BillinGlendaleCA: @Omnes Omnibus: Just shows how little he cares that he telegraphs that he’s going to go back and make a stand for something and then still can’t be bothered to show up and do it. Given that these folks have to actually be at work for only about a 1/3 of the year given the current Congressional calendar, and that the Senate does NO official business after 2 PM, and that they normally have Fridays and Mondays off as travel days, and they were going on recess pretty much as soon as they dealt with this – though they’ve still not moved on an AUMF or Declaration of War, his absentee rate is astounding. Florida is a right to work state. Failure to show up for work is a termination offense, not that we need that here because of right to work.
Adam L Silverman
@ThresherK (GPad): @Omnes Omnibus: As I said to GoBlue72 the other night: I got lucky.
Goblue72
If you like purple potatoes you might like this twist on mashed potatoes using purple potatoes, olive oil, lemon, & shallots from Gramercy Tavern chef Michael Anthony – Recipe.
Recipe is pretty tasty.
Omnes Omnibus
@Adam L Silverman: With a quality cut of meat, all you really need to do is just not fuck with it too much.
Goblue72
@Adam L Silverman: Life is good when you can live it on Cruz control.
Adam L Silverman
@Omnes Omnibus: That is true.
Adam L Silverman
@Goblue72: That is frightening.
NotMax
Decided on leg o’ lamb for my holiday din-din. With honey/red dijon/rosemary crust.
Special sale on them today only at one market. Drove all the way into town – totally sold out*. However, got a rain check so can pick one up at the sale price right before the actual holiday.
*As expected, because the special Friday sale items at this market always sell out early in the day.
Adam L Silverman
@Goblue72: Thanks!
Adam L Silverman
@NotMax: I love roasted leg of lamb.
Goblue72
@Adam L Silverman: I didn’t say it was good for anyone else…
seaboogie
@Goblue72:
Sounds delish, but I am an able enough cook that I read the list of ingredients and then imagined how it was prepared. I would do the same, but also saute the shallots in a bit of olive oil to get them a bit crispy in places, and then also maybe add some whole grain mustard and chopped italian parsley to spark more parts of the palate. Could totally make a dinner of that!
Goblue72
@Omnes Omnibus: Oh, I’ve certainly managed to fuck up a good piece of meat through the simple application of too much heat / too long cooking / crappy equipment / not temp checking early enough.
ThresherK (GPad)
@Omnes Omnibus: Maybe it was my childhood. Cakes where frosting served to be the great leveling agent. Or just the rewards of bringing desserts while travel in. But they’ve seemed easier to me.
I can make chuck into anything it becomes, without fuss. But the $ of a rib roast without my meat thermometer? Maybe after I’ve done a few.
Mnemosyne
Just saw “Star Wars.” No spoilers, but … it’s good, and JJ Abrams definitely understands this universe better than the one of “Star Trek.”
That is all.
Adam L Silverman
@Mnemosyne: tease!
NotMax
@ThresherK
Once again, foolproof prime rib roast. A tiny bit of elementary math and the fortitude to turn the oven off and leave it alone is all that’s needed. Only caveat is that the roast must be at room temp before putting it into the oven.
Never have had less than perfect results with this method. Usually skip the fancy herbs, instead will mix some cracked pepper and maybe (if the mood strikes) minced garlic and Worcestershire or else wasabi powder into the butter for the rub.
BillinGlendaleCA
@Omnes Omnibus: @Adam L Silverman: Marco “Boy Wonder” Rubio doesn’t like his job as a Senator, so he just doesn’t do it. Sure, it’s an important vote, but fuck it, he doesn’t give a shit. (Joe of the Morning compares him to Sen Obama in that he didn’t like being a Senator all that much, but Obama had a much better attendance record prior to his run for the White House and did get back for important vote. IOW, fuck you Joe of the Morning.)
NotMax
@Mnemosyne
Finally got around to watching Star Wreck: In the Pirkinning, a Finnish sort of homage to the genre.
Considering it was made on a shoestring, not half bad. Ping-ponged between some overly juvenile humor, a few scenes that dragged and other more clever segments.
Adam L Silverman
@efgoldman: @BillinGlendaleCA: When he was in the Florida legislature I was a post doc at UF. One of the courses I was asked to teach was State and Local Government (don’t ask…). Anyhow, since we were in FL, I used a lot of Florida examples. I never quite understood how he got where he did. If someone was going to back Cuban-American members of the state legislature, there were much better ones to push into leadership.
Mnemosyne
@Adam L Silverman:
Okay, if you insist, one more no-spoilers tease: as G said, unlike the prequels, the plot hinges on people interacting with each other, not faceless conspiracies and trade agreements.
Adam L Silverman
@efgoldman: Its a strange place politically. Basically functions as a one party state. Whichever party is in control of the legislature, or looks like it will take control, gets the bulk of funding from the special interests. Through the 90s it was the Democrats. Once the State GOP convinced Kendall Meeks and a couple of the other minority Dems to go along with their redistricting plan after the 1990 census, funding and then control flipped to the GOP. Basically the GOP state reps promised Meeks and his allies that their redistricting plan would create more districts where minorities where the majority (majority-minoiry districts). They did this, kept their word. The rub was that Meeks and his allies didn’t understand that this would be done through cracking, bleaching, and packing the districts. So they got their handful of majority-minority districts, the GOP got Democratic, and specifically minority Democratic, legislative support for the plan, and the state got the bulk of its districts designed to do one thing and one thing only: create a GOP majority and keep it that way.
The GOP quickly took the lead in fundraising as it was now clear that nothing was going to stop them from taking over the legislature, which they did. They’ve been in control ever since. And given the absolutely terrible candidates that the Democrats run for governor and the wretched campaigns that they run, they’ve been in overall control of the state since Jeb! was elected governor. Local government is equally screwy. In many ways the state motto should be: “There’s a sucker born every minute, and one moves to Florida every ten”. A local columnist, Dan Ruth, likes to refer to the state legislature as The Lobbylature – a wholly owned subsidiary of Associated Industries of Florida. They’re the largest lobbying consortium in the state. The legislature only meets for six weeks every year and is only required by law to pass a budget. Every year they have to pass an omnibus budget at the last minute, usually just as the legislature is set to adjourn, jammed full of everything else they had to do and didn’t during the previous five weeks, four days, and seven hours of official business because they’re too busy voting on the state pie or sandwich or bird or flower.
In many ways I think we’re like the Yukon of the US. Except instead of snow and wolverines and grizzlies we have sand and surf and gators and really old people…
Oatler.
@Anne Laurie: “New” Flo insurance ad joke: “I’ve got the meat sweats!”
Betty Cracker
@Adam L Silverman: Excellent summary of the situation, except I think you meant Kendrick Meek (second gen pol) rather than Kendall Meeks (b-ball player). And hey, Meek, Brown and Hastings got to build profitable fiefdoms, so it’s all good, right?
HeartlandLiberal
Hint. Your meat. It appears to still be alive.Was it moving on the plate, or did it hold still for your fork and knife.
Amir Khalid
I just noticed something a bit odd about them pictures: they look upside-down to me.
Adam L Silverman
@Amir Khalid: I took them from overhead with my iPad.
Adam L Silverman
@Betty Cracker: yep, Kendrick. Not sure how Kendall got in there – I don’t follow basketball.
Adam L Silverman
@HeartlandLiberal: the standing rib roast was medium rare all the way through in those pictures. The brisket was prior took cooking so raw.
J R in WV
@HeartlandLiberal:
Mrs J likes rare meat, really rare. We once all got laid off a job when the state quit paying their invoices. Steve, the senior techy, talked the company into springing for a “lost our jobs” dinner, steak at his house.
Mrs J was late to supper due to her own work pressure, but Steve saved her a steak. He asked her how she liked her meat, and she said “Rare. Very Rare!” so that was how he cooked it. One of the boss’s wife sat down beside her and introduced herself, then asked if she didn’t think her steak was a little underdone. M. said, “No, I like them rare, very rare!” and boss’s wife expeditiously went away so as not to watch the nice young woman eat raw meat.
In NYC the really high-end steak houses have a term for their customers who like it really rare – blue. They call it done blue, barely warmed up in the middle. M. likes it hot through, so a little more done than blue.
Looks like Adam and Mrs J could share meat, that’s about how M likes hers. But it is dead. Just rare. Very rare.
Adam L Silverman
@J R in WV: Blue is the term I’ve seen in Europe as well. The rib roast was medium rare. The color is very vivid, but that’s the whole point of the reverse sear: you don’t just get medium rare or rare, if you prefer, meat in the center, it’s all the way through with just a small amount of medium to medium well along the edge where it’s seared and crisped up.