Cooking

What’s For Dinner?

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HEATING INSTRUCTIONS

Smoked Turkey

  • Place carved turkey pieces or whole turkey in a roaster pan and cover with foil to reheat.
  • Add just a little water to the bottom as the meat still retains its own juices that will release as it reheats. (DO NOT cover the meat in liquid)
  • Turn the oven to 300 or a lower temperature to reheat, the meat will take an hour or more depending on how low the heat is to rewarm.  All meat is cooked and just needs to be heated to a temperature of approximately 160 degrees Fahrenheit.
  • Check the meat every 30 minutes or so to move it around in the roaster to ensure it all gets heated through evenly and there is liquid in the bottom to keep it moist.
HEATING INSTRUCTIONS

Pork or Beef Roast

  • Place beef or pork slices in a roaster or crockpot to heat.
  • Add just a little water to the bottom as the meat will be packed with its own juices that will release as it reheats. (DO NOT cover the meat in liquid)
  • Turn the roaster or crockpot on a low temperature to reheat, the meat will take a couple of hours on a low heat to rewarm.  All meat is cooked and just needs to be heated to a temperature of approximately 160 degrees Fahrenheit.
  • Check the meat every 30 minutes or so to move it around in the roaster/crockpot to ensure it all gets heated through evenly and there is liquid in the bottom to keep it moist.
BEEF

Perfect Prime Rib Roast

Why It Works
  • A low and slow start delivers perfectly evenly cooked medium-rare doneness all the way from edge to center.
  • Blasting the prime rib with heat just before serving gives you a crackling-crisp, browned crust.
Ingredients
  • 1 standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4kg; see note above)
  • Kosher salt and freshly ground black pepper
Directions
  1. Preheat oven to the lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
  2. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to the highest possible temperature setting, 500 to 550°F (260 to 288°C).
  3. Ten minutes before guests are ready to be served, remove foil, place the roast back in a hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.
Notes

This recipe works for prime rib roasts of any size from two ribs to six ribs. Plan on one pound of bone-in roast per guest. (Each rib adds one and a half to two pounds to the roast.) For best results, use a dry-aged prime-grade or grass-fed roast.

To improve the crust, allow the roast to air-dry, uncovered, on a rack in the refrigerator overnight before roasting. Seasoning with salt up to a day in advance will help the seasoning penetrate the meat more deeply. If, after step 1, your timing is off, and your roast is ready long before your guests are, reheat the roast by placing it in a 200°F (93°C) oven for 45 minutes before you continue with step 2.

BEEF

Easy Korean BBQ Ribs

Ingredients
  • 1/2 cup soy sauce 
  • 1/4 cup brown sugar, packed 
  • 3 cloves garlic, minced 
  • 1 tablespoon sesame oil or extra virgin olive oil
  • 1 tablespoon freshly grated ginger 
  • 1 tablespoon black or white sesame seeds or toasted sesame seeds (optional) 
  • 2 green onions, thinly sliced (optional)
  • 2 pounds Korean-style beef short ribs*
Instructions
  • In a medium bowl, whisk together soy sauce, brown sugar, garlic, sesame oil, ginger, sesame seeds, and green onions. 
  • In a gallon-size Ziploc bag or large bowl, combine soy sauce mixture and short ribs; marinate overnight, turning the bag occasionally. 
  • Preheat the grill to medium-high heat. Add short ribs to grill and cook, flipping once, until the desired doneness is reached, about 2-3 minutes on each side. 
  • Serve immediately.
Notes

*Korean-style short ribs can be found at most Asian markets. The cut, also known as “flanken,” refers to a strip of beef cut across the bone from the chuck end of the short ribs, resulting in a thin strip of meat, about 8-10 inches in length, with 1/2-inch thick rib bones lined on one side.