Ratdog68
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Lovingly slaughtered/butchered hunk of dead cow (bone in)
Seasoning (Lowry's is called for, but I'm using my counterfeit Dillo Dust Rub detailed elsewhere)
Coarse ground pepper
Rock Salt.
Cover the bottom of the roasting pan with Rock Salt
01 Tbsp. seasoning per 4# of dead cow
01 tsp. pepper per 4# of dead cow
With all sides seasoned, lay roast on bed of salt, bone side down.
Bury roast in Rock Salt
Bake @ 210F for 9-10 hrs.
Desired internal temp of 125F. Let rest outside of oven for 30 mins. before carving and serving.
The premise here, keeping the temp below boiling temp, the meat's juices do not expand enough to rupture the cell walls, remaining inside the meat. Removing from the heat and resting in the mound of salt allows for final cooking, and stabilization of the juices in the meat.
I got this recipe from a restaurant in Anchorage, AK about 30 yrs. ago. A place called Simon & Seafort's. Their prime rib was divine.
My Christmas roast is in the oven.
I was going to make mashed, but my neighbors gave me a tater-baking bag which she hand made for me on her sewing machine. It's quilted fabric sewn together on three sides, the fourth side is a snugly fitting flap. Directions say to wash/dry the spuds, wrap in a paper towel (do not pierce them) and zap for 4 mins. in the radiation zapper. With that, I'll chop some onion/peppers, and toss into the covered skillet after frying some bacon, and toss in a pile of Brussels Sprouts... fry/steam with the lid.
Seasoning (Lowry's is called for, but I'm using my counterfeit Dillo Dust Rub detailed elsewhere)
Coarse ground pepper
Rock Salt.
Cover the bottom of the roasting pan with Rock Salt
01 Tbsp. seasoning per 4# of dead cow
01 tsp. pepper per 4# of dead cow
With all sides seasoned, lay roast on bed of salt, bone side down.
Bury roast in Rock Salt
Bake @ 210F for 9-10 hrs.
Desired internal temp of 125F. Let rest outside of oven for 30 mins. before carving and serving.
The premise here, keeping the temp below boiling temp, the meat's juices do not expand enough to rupture the cell walls, remaining inside the meat. Removing from the heat and resting in the mound of salt allows for final cooking, and stabilization of the juices in the meat.
I got this recipe from a restaurant in Anchorage, AK about 30 yrs. ago. A place called Simon & Seafort's. Their prime rib was divine.
My Christmas roast is in the oven.
I was going to make mashed, but my neighbors gave me a tater-baking bag which she hand made for me on her sewing machine. It's quilted fabric sewn together on three sides, the fourth side is a snugly fitting flap. Directions say to wash/dry the spuds, wrap in a paper towel (do not pierce them) and zap for 4 mins. in the radiation zapper. With that, I'll chop some onion/peppers, and toss into the covered skillet after frying some bacon, and toss in a pile of Brussels Sprouts... fry/steam with the lid.
