17 Comments

Mmm, anchovy ANYTHING!! But also, those creamed greens...

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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?

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author

would work, but cook time would reduce significantly. i also find the bones do SO much for protecting the meat as well as adding flavor and juiciness.

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is this 1:1 from Nothing Fancy or is this (alison's version)?

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author

i tend to go slightly off script for videos, but mostly 1:1 here (give or take a rosemary sprig or two)

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@alison any chance for an anchovies compare and contrast vid or post?? I've been exclusively buying Ortiz (for cooking purposes) which run ~$10 for a 4oz jar but see you've been using Cento tins here and other videos. ty!! your books have been a game-changer for our household

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Looks amazing! Did not see recipe for salad. Is it possible to get it?

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Bing Bong all the way!!!! Happy New Year, Alison!!!

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If making a larger 12.5lb roast, should I cut in half or add more time?

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Just in case it’s helpful to others - left as is, one big 12.5lb roast, at 110 after 3.5 hours, took out and let it rest for 2 hours or so (because I didn’t expect it to be done so early), then put back in for 10 min right before ready to eat at 525 and immediately sliced a warm, delicious and perfect, and I mean perfect, medium rare all throughout! Whole house stunk like anchovies but excellent preparation! Thanks Alison!

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Dec 26, 2021·edited Dec 26, 2021

Any recommendations for reheating leftovers? Do they need to be reheated? My biggest fear is overcooking it in the microwave and ruining the flavor

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I've had success with letting the beef get to room temperature and then hitting it with boiling hot gravy.

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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.

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Any thoughts about reheating? We've got about half of a 7lb roast uncut....

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author

i don’t ever reheat red meat- i slice thin and enjoy it that way. alternatively, you could place in a 250 oven until just warmed through!

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Has anyone tried this with butter in lieu or in addition to olive oil?

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Two years late to the party, but happy to be here! I accidentally bought bone-in pork shoulder. Would this technique work?!?!?!

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