Reverse Seared Standing Rib Roast

Serving on evening of 25 December.

Prep

As early as 21 December season with .5 - 1 TBSP (7.5 - 15 ml) salt per rib, and a bunch of black pepper.

2016:

~2 TBSP salt for a 4 rib 8 lb roast. ~1 TBSP pepper for a 4 rib 8 lb roast.

Put in fridge at ~21:00 22 December

Cooking time / temp:

Start Time: 12:50

Elapsed Time Instant Read Surface Temp Oven Temp
0:00 34.5 XX 170
1:02 48 110 170
1:49 57 127 adj 250
2:45 72 170 adj 300
3:25 96.4 240 300
4:07 110 XX 300
4:21 122 240 300
4:25 125+ XX 300

Definitely came out over cooked. Center was ~medium rare, but edges were nearly well done. Needed to start it earlier. 6 hours?

Blue Cheese Sauce

Inspiration sources:

  1. Add shallot, garlic, and salt to un-melted butter over medium heat
  2. once bubbling / smelling nutty add flour slowly to make a light roux
  3. Add milk whisking constantly
  4. Add a bunch of black pepper
  5. Bring to boil, reduce to simmer once liquid has started to reduce incorporate cheese.

2016

Left out garlic Did not have nearly enough blue cheese flavor. Was good, but needed way more cheese.

Ultra Gooey Mac

Food Lab Recipe 1 LB elbow macaroni 12 oz evaporated milk 2 eggs 1 tsp hot sauce 1 tsp ground mustard 1 LB extra sharp cheddar 8 oz American (or Muenster) cheese 1 TBSP corn starch * 8 TBSP (1 stick butter)