5.4 pound 2 bone rib roast. Overnight dry brine with salt, pepper, garlic powder. Into the bath at 137°F for 11 hours. Pat dry, slather with butter, re-season, then into a 500°F oven for 15 minutes.
Holy. Yes.
(Ps, gravy from drippings and homemade duck stock from the carcass left over from Christmas Day Peking)
by pwbanze
2 Comments
Looks very good. So do the yorkies!
What are the things in pic 8 bottom left?