ll surfaces of beef roast.
Place roast, fat side up, on
ckage directions substituting boiling milk for the water.
When
Combine thyme, rosemary, sage, garlic, salt, and pepper. Rub roast with herb mixture. Place roast, fat side up, on rack in roasting pan. Bake in 325 degree oven approximately 2 hours or until meat thermometer, inserted in middle of roast, read 140 degrees for rare; 160 degrees for medium; or 170 degrees for well done. Let stand 10 minutes before carving.
While roast rests, discard fat and saute shallots. Deglase pan with wine. Reduce to syrup. swirl in butter.
Rub roast with olive oil; sprinkle lightly with Season-All, garlic and cayenne powder on all sides.
Sprinkle heavily with coarsely ground black pepper on all sides.
Place uncovered in Dutch oven.
Cook at 500\u00b0 for 7 minutes per pound.
Turn off oven and do not open door for 45 minutes to 1 hour, depending on size of roast.
Set ribeye roast at room temperature for 1 hour.
Season with salt & pepper.
Preheat oven to 375 deg F.
Fat-side up, place meat on rack in shallow roasting pan. Do not cover. Do not add water.
Cook for one hour.
Turn heat off. Let the meat just rest in the oven. (Do NOT open oven until you are ready to eat regardless of roast size or time in oven.).
Reheat oven to 375 & cook again for 30-40 minutes. Do not open the oven door until you are ready to serve.
If not done to your liking, repeat step 7.
me.
Set the roast at room temperature for 1 hour prior
00\u00b0F
Butterfly beef roast. Fill with pepper, mozzarella cheese
efore serving, place ROOM TEMPERATURE roast in a shallow pan, fat
For the meatballs, combine all the
ll the sides of the roast.
Place the meat and
epper all sides of pork roast.
When lard just begins
killet over medium-high heat for 4-5 minutes or until
rge enough to fit the roast and the liquid.
Place
nd pepper the roast on all sides for searing.
Cover
For the roast:.
Heat one side of
0\u00b0F (important for tender roast).
Pat pork roast dry with paper
Preheat oven to 500\u00b0 for 15 minutes.
Turn down oven to 375\u00b0. Put in roast 1 hour.
When hour is up, turn oven off.
Leave it off for 2 hours.
Do not open oven door.
This is the secret to this method of roasting.
If you open the door, roast will not turn out correctly.
Stop here for rare roast.
For medium and well down, turn the oven back to 375\u00b0 for 20 to 30 minutes. Enjoy, 20 minutes for medium, 30 minutes for well done.
Make slashes in roast and tuck into each a sliver of garlic and ginger.
Combine oil, soy sauce and wine.
Put roast and sauce into a sealable plastic bag overnight.
Remove roast from bag and place in a greased shallow roasting pan.
Place in a preheated 450\u00b0 oven for 30 minutes, 45 minutes for larger roast.
Turn off heat, leaving roast in oven for an additional 20 minutes.
Remove from oven and let stand 10 minutes before slicing.
POT ROAST: Use a metal skewer to
ill, cook over HIGH heat for 25-45 minutes, turning