Vegetarians and vegans, I apologize.
Isn't this a beautiful thing?
God, there is nothing that makes me happier than a big ole hunk of red meat. We don't eat it that often, so when we do, we do it up. Take this here bone-in rib, for example. By my estimations it's about 2- to 2.5-inches thick. It came from Bryan's, which, if you watch Top Chef, you will know.
I seasoned it up and seared it for 10 minutes (without disturbing it) in smoking-hot cast iron pan (medium-high flame). Then I flipped it and put the entire pan in a 375º oven. I let it cook for a further 10 minutes. I removed it from the oven and tented it for about 10 minutes before serving. It was perfectly medium rare—seared on the outside and pink and tender on the inside.
And it was goooooooooood.
Note: one bone-in rib this size fed my family of four (my kids can eat as much steak as an adult), plus we have leftovers.
[photo credit: Stefania Pomponi Butler]
I LOVE beets! So even though this is a post about endive, thanks for including beets. I'm making this salad this week.
Posted by: Amy | May 30, 2006 at 01:40 PM
Oh, it really is beautiful! I cooked my very first bone-in rib last Easter, and impressed everyone with my culinary skills. (Which included sticking a thermometer into the center, and sticking it in the oven until it reached 150 degress.)
Posted by: Kateri | June 01, 2006 at 10:35 AM