On 12/15/2015 2:18 PM, Sqwertz wrote:
> On Tue, 15 Dec 2015 10:55:14 -0500, jmcquown wrote:
>
>> On 12/14/2015 11:14 PM, Sqwertz wrote:
>>> On Mon, 14 Dec 2015 18:46:26 -0500, jmcquown wrote:
>>>
>>>> I can't think of a single reason to use olive oil when cooking a
>>>> standing rib roast.
>>>
>>> It helps the spices stick and it promotes a better crust. Pretty much
>>> every restaurant that cooks prime rib with use some sort of oil,
>>> usually olive oil, when preparing their roasts for the oven.
>>>
>> <shrug> I'm not prepping rib roast for a restaurant. I've never had
>> any trouble getting salt & pepper to adhere to a roast.
>
> Yeah - those professional chefs don't know a thing about cooking.
>
> -sw
>
Woo hoo for them.

I learned to cook a standing rib roast in 1975 when my mother clipped an
article in the cooking section of the local newspaper.
She made it once. You pat the roast with salt & pepper. Cut slivers in
the roast and insert cloves of garlic all over. Crank the oven as high
as it will go. Put the roast in, then immediately turn the heat off.
Let stand for an hour. Turn the oven back on.

It's kind of like this:

http://www.food.com/recipe/turn-the-...b-roast-369457

It works. Oh, and drippings for au jus. That's what I'm looking for.
Not thickend "gravy" as some people mention. Nope, I wouldn't want that
with standing rib roast.

Jill