@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
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!
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?
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.
is this 1:1 from Nothing Fancy or is this (alison's version)?
i tend to go slightly off script for videos, but mostly 1:1 here (give or take a rosemary sprig or two)
@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
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?
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!
Any recommendations for reheating leftovers? Do they need to be reheated? My biggest fear is overcooking it in the microwave and ruining the flavor
I've had success with letting the beef get to room temperature and then hitting it with boiling hot gravy.
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....
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!
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?!?!?!