We made this for Christmas dinner for the first and last time. We do like anchovies in my household but found them odd (not in a good way) when slathered on a rib roast with garlic and rosemary. Next time I think we'll just go with the garlic and rosemary. Or maybe just salt and pepper.
Mmm, anchovy ANYTHING!! But also, those creamed greens...
How do you feel about cooking it this way - but with a boneless, roast beefy type cut? Like a tenderloin center roast? Or eye of round roast?
is this 1:1 from Nothing Fancy or is this (alison's version)?
Looks amazing! Did not see recipe for salad. Is it possible to get it?
Bing Bong all the way!!!! Happy New Year, Alison!!!
If making a larger 12.5lb roast, should I cut in half or add more time?
Any recommendations for reheating leftovers? Do they need to be reheated? My biggest fear is overcooking it in the microwave and ruining the flavor
We made this for Christmas dinner for the first and last time. We do like anchovies in my household but found them odd (not in a good way) when slathered on a rib roast with garlic and rosemary. Next time I think we'll just go with the garlic and rosemary. Or maybe just salt and pepper.
Any thoughts about reheating? We've got about half of a 7lb roast uncut....
Has anyone tried this with butter in lieu or in addition to olive oil?
Two years late to the party, but happy to be here! I accidentally bought bone-in pork shoulder. Would this technique work?!?!?!