Monday, December 26, 2011

Roast Beast 2011

Pretty simple, really. Rubbed a rib roast with truffle olive oil, then a mixture of kosher salt, coarse ground black pepper, thyme, and a bit of garlic powder. It started out in a hot oven, 475F for about 20 minutes, then turned the oven down and finished it at around 325F. I took it out of the oven when it reached an internal temperature of 130. Let it rest for 20 minutes. It was a perfect medium in the center and medium well at the ends, just how my family likes it!

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