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Forum
-> Yom Tov / Holidays
-> Pesach
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amother
Peach
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 Sun, Apr 07 2019, 10:09 am
| ra_mom wrote: | Bake at 275 for 30 minutes per pound until roast can be pierced with a fork. If unable to pierce bake for a drop longer. Meat should be rare.
Cool. Slice.
Reheat on a simmer for a while. Slices will soften significantly. |
Yes great that’s what I want
What’s your favorite brick/French roast recipe for Seder night.
Also what about the rib roast
Should I bake it and leave it room temp
And then pour hot steaming sauce over it
How much in advance can I make and slice it
Exact recipe appreciated
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ra_mom
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Sun, Apr 07 2019, 10:12 am
| amother wrote: | Yes great that’s what I want
What’s your favorite brick/French roast recipe for Seder night.
Also what about the rib roast
Should I bake it and leave it room temp
And then pour hot steaming sauce over it
How much in advance can I make and slice it
Exact recipe appreciated |
Any roast is fine.
Is it a standing rib roast or a rib eye?
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amother
Peach
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Sun, Apr 07 2019, 10:16 am
| ra_mom wrote: | Any roast is fine.
Is it a standing rib roast or a rib eye? |
Rib eye
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Sebastian
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Sun, Apr 07 2019, 10:53 am
Op french roast is similar to brick roast and brisket
rib roast is more like a rib steak
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ra_mom
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Sun, Apr 07 2019, 11:13 am
Then you can prepare it like any other roast.
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