Set It And Forget It Cooking Times Recipes
SET IT AND FORGET IT PRIME RIB ROAST
No holiday entrée yet devised is easier than the following technique for roasting beef. This ingenious method is from a recipe book of Marlene Sorosky (my mother's favorite cook)and is taken from the proprietors of Angelo's Market and Cooking school in Modesto CA. Prep time is 5 minutes. Bake time is 15 minutes per rib or 5 minutes per pound. Rest time is 1-2 hours in the oven on OFF. When you buy a rib roast, calculate that one rib will serve 2 persons, so for six, you will need a 3 rib roast without the short ribs. The timetable for roasting by the following method is approximately 15 minutes per rib or 5 minutes per pound of trimmed, ready to cook meat. For example, a 3 rib roast weighing 8-9 pounds will roast for 40-45 minutes.
Provided by Kelly Christensen
Categories Quick and Easy
Time 3h5m
Number Of Ingredients 3
Steps:
- Bring the roast to room temperature. Preheat the oven to 500 degrees. Place the roast in a shallow roasting pan and sprinkle with a little matzah cake meal or potato starch and rub it lightly into the fat. This will help seal thin the juices. Season generously with salt and coarsely cracked black pepper. To protect your oven from splattering fat, place a tent of aluminum foil loosely over the top o f the meat. Roast according to the above timetable. Following the minutes EXACTLY. If you have a timer, set it to remind you. When the cooking time ends, turn off the oven heat, but do not open the oven door. Allow the roast to remain in the oven for at least one hour or until the oven is lukewarm, about 2 hours. The roast will be beautifully rare inside and retain a crunchy outside and an internal heat suitable for serving for as long as 4 hours.
Nutrition Facts : ServingSize 0 g, Calories 3, Fat 0.0 g, TransFat 0.0 g, SaturatedFat 0.0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0.69 g, Fiber 0.0 g, Sugar 0.03 g, Protein 0.06 g
SET-IT-AND-FORGET-IT POT ROAST
Provided by Valerie Bertinelli
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
- Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
- Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
- Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.
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