East Coast Blizzard is Time to Cook a Standing Rib Roast
The grocery store was a madhouse as people shopped in advance of the snow. Thanks to the various micro-climates here it looks like I'll be spared the worst of it in my own little area, but it's hard to say, really. Regardless, they had a sale on standing rib roasts, which are my favorite. So I'm roasting one, in modified Alton Brown style:
-Rub down with salt, pepper and canola oil after allowing the roast to come to room temperature.
-Roast at 250 degrees until internal temperature of 125. Rest and then put a crust on with about 15 minutes at 500 degrees.
I don't have the giant planter to make an oven within an oven, sadly. The other variance I do from Alton's recipe is to put some onions, celery and a bit of red wine in the bottom of the pan for some moisture and to make the foundation for a jus.