Thanksgiving Tips
The holidays are here and we’re ready to heat things up! Creating the ultimate roast is simple when you follow these tried-and-true tricks. Trust us, your guests will thank you!
Tasty Tips
Always bring your roast to room temperature before cooking.
Season simply with salt and pepper and let its natural flavor shine.
Create a crust by preheating your oven to 500°F and allow your meat to brown, typically 10 minutes, before reducing the heat. Cook as directed.
Here’s Your Simple Step-by-Step for the Perfect Roast
The night before you are going to cook the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, allowing for an even, crisp crust.
Three hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan at room temperature.
Half an hour before you start roasting, preheat your oven to 500°F and season the roast generously with Kosher salt and freshly ground black pepper.
Now it’s time to do your calculation; simply multiply the weight of your roast by five. That’s your total roasting time, in minutes.
For instance, if you have a four-pound roast, 4 × 5 = 20 minutes. An eight-pound roast? 8 × 5 = 40 minutes. Remember that number.
When you’re ready to cook, set the roast in a roasting pan with a rack, fat-side-up. If you’re nervous about this crazy technique, you can insert a meat thermometer or a digital-probe thermometer into the deepest part of the meat, being careful not to hit bone. If nothing else, it will provide you with some peace of mind.
All right, now put the roast in the oven and roast it for exactly however many minutes you calculated above. When the time’s up, turn off the oven and walk away. Don’t open the oven door for any reason for the next 2 hours.
Do not open the oven door, for any reason, for the next 2 hours.
In 2 hours, take the prime rib out of the oven, and let rest. If you did use a thermometer, you’ll see that the internal temperature of the meat has reached 130°F—in other words, perfect medium-rare.
What are your holiday plans this year? We’re keeping things fairly low-key—no fancy dress-up parties to attend, and no traveling. But that doesn’t mean we aren’t celebrating! We’re home for the holidays this year, so we’re doing everything we can to make them special. Click the button below to learn how to make three of Emily’s favorite holiday drinks.
A brine is the perfect way to impart some amazing flavor in your turkey and keep it from drying out too much—which will help if it gets a little overcooked, too. It’s a basic solution of salt and sugar that helps to lock in moisture and add flavor. To add that flavor, I add soy sauce, garlic and fresh herbs. Don’t worry, it doesn’t end up tasting like soy sauce. It just gives it a great umami flavor. You can also add lemon peel, orange peel, peppercorns and other aromatics. Just be cautious not to add anything acidic.
There are a few things you should keep in mind, however. Make sure you use a fresh turkey when brining. Often times, frozen turkeys have been frozen in a sodium solution and brining would most likely add too much salt. I also recommend not stuffing a brined bird. The seasonings in the turkey can often leaching into the stuffing and cause it to be too salty. I recommend cooking your stuffing (or dressing) in a separate casserole dish just to be safe. On the same note, it’s best to be cautious when making gravy with the drippings from a brined turkey. It too can become too salty for the same reasons. Be sure to taste your gravy before adding any seasonings if you do use the drippings.
Y’all enjoy!
Thinking about the environment and sustainability? Here are a couple of logos to look out for if you’re looking to up your green-consumer game.
