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Butter Poached Bone-In Rib Roast and Crispy Potatoes

Posted on | December 26, 2008 | 3 Comments

Yep, you read it correctly: Butter…Poached..Rib Roast. Eight pounds of butter to be exact. In the pictures above, you’ll see the proof, including what 8 pounds of reducing butter looks like in a large pot, as well as the clarified remnants.

The first few people to whom I mentioned this laughed nervously before questioning if they’d indeed heard me correctly.

I wanted to post the pictures today and get to the recipe and my analysis of it in the next few days. On paper, this was quite simple. But, it did include quite a lot of prep time that I wasn’t aware of when I’d read through it the initial few times. Furthermore, my uncle pulled this from the paper and neglected to mention that there was a larger article with the recipe that contained some guidance about trimming the roast.

So, for the most part, I flew blind in pulling this together. But, after the prep, and despite the lack of trimming some key areas, this was quite easy.

Here is the initial recipe from the Washington Post

The roast turned out, as you can imagine, incredibly tender and not at all greasy. Once our group overcame the fears of what might happen to our arteries, we immersed fully into this must-eat-only-once-per-year indulgence.

The crispy potatoes that I served with this are definitely a keeper. Basically, you peel the skin from Yukon Gold potatoes, cut off the ends, and then chuff all sides with a fork (basically, drag the fork across all sides of the potato, leaving the little channels in its wake).

I recommend cooking these for about 45 minutes to an hour; 30 or so minutes at 375 and then the remaining time about about 475. Baste the potatoes every so often with butter and beef stock (or with any fat you have from what you’re cooking) and don’t season with salt until they come out of the oven as you don’t want to draw any water toward the surface.

Okay, more to come later. I have several comments about what I did differently and what you might consider if you decide to try this. For all you Roast Beast fans out there, it’s a must.

Here’s the link to the Rib Eye Recipe on Foodista

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