OVEN ROASTING RACK RECIPES
ROAST BACON RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 17 minutes
Prep Time 2 minutes
Cook Time 15 minutes
Yield 2 to 4 servings
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F.
- Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.
PRIME RIB 101 | ANOVA PRECISION® OVEN RECIPES
Want an impressive standing rib roast without the hassle and worry of over- or under-cooking? This prime rib turns out perfectly every time thanks to the Anova Precision Oven’s sous vide mode and the use of a probe to read internal temperature. These recipe guidelines will work no matter the size of your roast—just make sure it isn’t too big to fit in the oven! Notes: This recipe has been updated after its original publication for a quicker roasting time. Wondering how much to buy? Figure one bone for every two people. You’ll need to scale up or scale down the seasonings if using a larger or smaller roast than listed below.If you use a larger or smaller roast, keep in mind that the total cooking time will change.The probe setting in this recipe is for medium-rare doneness. To cook the roast to rare doneness, set the probe to 122°F (50°C) and oven to 144°F (62°C). For medium, set the probe to 136°F (58°C) and oven to 156°F (68°C). For medium-well, set the probe to 144°F (62°C) and oven to 164°F (73°C).
Provided by Carlene Thomas RDN
Total Time 787 minutes
Prep Time 480 minutes
Cook Time 307 minutes
Number Of Ingredients 6
Steps:
- Rub the roast with 3 tablespoons of the salt. Place in a rimmed dish and refrigerate, uncovered, overnight.
- Insert the probe into the center of the roast, taking care to avoid the bones. Place in an oven-safe baking dish.
- Place in the oven with the fat cap side up. Attach the probe and cook until the probe reaches its target temperature, 3 to 4 hours (see note).
- In a medium bowl, whisk the egg whites until frothy. In a small bowl, stir together the peppercorns, rosemary, thyme, and remaining 2 teaspoons salt.
- Transfer the roast to a rimmed sheet pan with the bone side up. (Reserve the cooking juices in the baking dish for serving, if desired). Brush the egg whites on all sides of the roast.
- Press the pepper-herb mixture onto the egg white on all sides of the meat.
- Return to the oven and cook until browned, 5 to 7 minutes.
- If you’d like, you can keep the roast warm in the oven. Remove the roast after browning. Leave the oven door open for 30 to 60 seconds to help drop the oven temperature quickly. Return the roast to the oven once the temperature has dropped to 130°F. You can leave the roast in the oven at this temperature for up to 2 1/2 hours.
- Slice and serve au jus, if desired, with garlic mashed potatoes on the side.
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- Serve it as is or with any sauce and accompaniments, either whole or sliced, and enjoy!
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You will love this intensely flavored tri-tip roast using my Santa Maria rub posted on this site, and served with an amazing pan sauce that is certain to please the entire family. I am happy to share with my JAP friends! Enjoy!
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Reviews 5
Category Beef
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Lamb like this is a total treat – it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It’s also easy to scale up or down for two, six or eight, just tweak the timings instinctively.
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Total Time 50 minutes
Calories 693 calories per serving
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Total Time 50 minutes
Calories 693 calories per serving
- Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºC/350ºF/gas 4.
- Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat.
- Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks to a roasting tray and let them cool.
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- Crush the remaining unpeeled clove of garlic through a garlic crusher into a jar and mix with 1 teaspoon of mustard, the vinegar, 2 tablespoons of extra virgin olive oil and the lemon juice, then taste and season to perfection.
- Finely chop and add the tarragon leaves. Drain the beans and toss with the dressing. Carve up the lamb and serve with the dressed green beans and my potato al forno.
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