By: streetdiscrete

Apr 05 2010

Tags: , , , , , , , , , , ,

Category: Uncategorized


Focal Length:5.8mm
Shutter:1/0 sec
Camera:Canon PowerShot A590 IS

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This is the first of a three part posting that will chronicle my most recent run in with a 15 pound prime rib roast. Advance apologizes to any vegetarian readers.

What is it about red meat that unites us? I would say unites all of us except some choice folks I know would take indignant exception to such a statement. But to all people, men, women, and children who call themselves carnivores, this is for you. A great big steak, a well marbled side of beef, a barbecue sauce slathered rack of ribs; these are the things that unite us. Its more than the smell of meat fresh off the grill, its more than the blood leaking out of medium rare cuts, its more than the taste of a perfectly seasoned forkful. There is something ineffable, indefinable, fleeting, yet wholly permanent about the nature of red meat that screams GOOD!

This is the thick of it:

What: 15 lb. prime rib roast

How: seasoned heavily, salt, pepper, garlic powder, Montreal steak seasoning, etc.

Prep: let sit for 24 hours in fridge

Then: preheat oven to 350 degrees

Cook: for approx 2.5-3 hours until done (this time it was closer to 3 hours for medium rare in the center)

Serves: a ton of people

Next Installment: The Finished Roast!

“The only time to eat diet food is while you’re waiting for the steak to cook.” -Julia Child


2 comments on “carnivore”

  1. Fabulous! Can’t wait for the next installment. U must tell us how it tasted….mmm

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