bayareaberg's Profile

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Low-temp prime rib roasting (Cook's Illustrated recipe etc.)

The 200 degree method above proved to be the best method I've ever used.

I bought a whole rib from my local Cash & Carry...choice grade. I trimmed it a tiny bit, cut 6 nice steaks off it and ended up with a 12 pound rib roast for Xmas eve.

I salted the crap out of it and let is stand in the fridge for about 4 hours. After this point, I took it out to let it warm to room temp for about 6 hours. At 4 AM, I seared it on all sides with clarified butter and placed it in a 200 degree oven on a rack in a roasting pan. By about 10 AM, the internal temp at the thickest point was 126. I decided to let it stand in the oven uncovered at 150, because we weren't eating until 5, and I was shooting for a mid rare 140 by serving time.

At about 3pm, the internal temp was 132, and I continued to let it warm in the oven until about 4:30. I had to switch to a 200 degree oven at this point, and it stayed there until about 5:30, at which point I let it rest covered in foil for 20 min.

I was very skeptical, because the texture felt a little overdone with the poke test, but I sliced off the end to see a perfectly uniform pink roast, with no red center of brown ring on the outside.

Honestly, I could have eaten this with a spoon. It was more tender than any piece of rare meat I've ever eaten in my life. They do not lie, all the juice is preserved in the roast. There was only about 2 tablespoons of juice that came out during carving (and only a 1/2 cup of drippings). I served it with a demiglaze sauce and a savory horseradish whipped cream. Instant classic.

In my mind there is no other way to do 'prime' rib.

Dec 24, 2009
bayareaberg in Home Cooking

Chicken and Mushroom Risotto

Jul 16, 2008
bayareaberg in Recipes

Parcel 104

Is this place worth checking out? I know it's popular, but is it really good for the price? I'm just trying to find any restaurant in the South Bay worth going to.

DC Hound coming to SF for first time: thoughts?

For Sushi, Try Zushi Puzzle on Lombard and Buchannan. Sit at the bar, and put yourself in Roger's hands. Don't let the name fool you, he's a master sushi chef (the only one in SF, if I'm not mistaken).

My favorite burger is at Big Mouth on 24th between Mission and Valencia.

DC Hound coming to SF for first time: thoughts?

I found Memphis Minnie's to be under-seasoned and overpriced.

Range Raised Prices... thoughts, visits, michelin?

You must try Maverick. I loved it both for dinner and brunch.

Delfina makes some amazing food, but I was bummed that they don't have a full bar. Gotta have my martini :)

On The Haunt for Great Italian Places in San Francisco and Beyond

A Bellagio in Campbell serves some pretty good Italian food. It's the sister-restaurant of La Pizzeria (which isn't that good anymore).

I had a pretty good meal at Bacco in Noe Valley.

Al Dente in Santa Cruz does a pretty good job as well.

Fettuccine with arugula-ricotta pesto and pancetta

Jul 02, 2008
bayareaberg in Recipes

Wine Tasting at Breakfast

This is funny. Winemakers will manipulate chardonnay until the cows home, but barely anybody dares to plant varietals that are new and interesting. Maybe I'm the only one who's tired of the word "chardonnay".

Jul 02, 2008
bayareaberg in Features

New Fashioned

Mmmmmm. You had me at Bourbon.

Jul 02, 2008
bayareaberg in Recipes

Is Prison Food Unconstitutional?

Maybe we should have Thomas Keller come in and give them 12 courses with wine-pairings?

I guess we should also give them 42" flatscreens with satellite TV too.

Jul 02, 2008
bayareaberg in Features