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Please help me make a tasty traditional roast beef dinner

post #1 of 8
12/20/08 at 11:17am
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Edited by merkur - 7/27/11 at 4:45am
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post #2 of 8
12/21/08 at 11:40am
I am working pretty much off the entire menu in the December edition of Bon Appetit. A new grocery store near me had a sale on PRIME ribeye roast for $12 a pound. I picked up ten pounds and put it in the freezer for a couple days. Still debating on the peppermint icing for the chocolate cake, though. My wife hates gimmicky frostings. I found a pretty good white chocolate pumpkin cheesecake recipe and I am probably going to go with that.
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post #3 of 8
12/21/08 at 11:46am
For really freaking good roast rib of beef try alton browns method (although maybe find a butcher that will do the dry aging for you).

Potatos - Goose or duck fat. Nuff said

K
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post #4 of 8
12/26/08 at 12:55pm
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Edited by merkur - 7/28/11 at 1:19am
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post #5 of 8
12/26/08 at 3:34pm
I told you to use alton browns method. Look it up

K
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post #6 of 8
12/27/08 at 12:38pm
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Edited by merkur - 7/28/11 at 1:18am
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post #7 of 8
12/28/08 at 11:26am
Try watching these

Part 1
Part 2

My butcher has good dry aged beef, so I dont do it at home. I also dont bother with the terracotta thing. Tried it once, but I find that my oven is good enough that the benefit is minimal.

For potatos I used a peeled starchy fluffy spud. While they are parboiling I heat up a roasting pan in the oven with a bit of goose or duck fat. When the potatos are ready strain them, give a bit of a shake, then toss them with the hot fat in the roasting pan. Throw the pan in a hot oven and give them a toss every once in a while until they are a nice toasty brown.

K
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post #8 of 8
12/28/08 at 12:30pm
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Edited by merkur - 7/28/11 at 1:17am
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