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Awesome standing rib roast - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Awesome standing rib roast

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  • Awesome standing rib roast

    I had a pizza party for thirty on Christmas Day for lunch. Hated to waste a good fire, so cooked a 9 pound standing rib roast that afternoon. Alex Guarneschelli on Food TV had the recipe. You take two 3.5 oz bottles of green peppercorns in brine, 3 tbs olive oil, and a jar of dijon mustard and pour over a salted roast. Place on a rack over a bed of salted, oiled potatoes. ( I used the "ribs" as the rack.) Bake for 30 minutes at 500 degrees, then lower to 350 until done. I started it in the WFO at about 600 degrees, then took it inside to my oven until the WFO dropped to 350 or so, then brought it back out to finish. I used a meat probe and cooked it until the temp was 120, then took it out, covered it and let it rest for 30 -40 minutes. It was a HUGE hit. Did I mention I got the roast on sale?

  • #2
    Re: Awesome standing rib roast

    Sounds delicious. I'm looking forward to cooking roasts and breads just as much as cooking pizzas!

    Rod

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