Pure Convection Rib Roast
This roast cooks best on Pure Convection™ because it will cook faster and give the roast a beautiful sear. Be sure to raise the roast on a “V- shaped” rack. This allows the convection air to circulate around the roast.
Approximate Prep time: 10 minutes
Approximate Cook time: About
6pound rib roast, boned and retied (this makes carving easier) 1/4 cup olive oil
1Tbsp coarse ground kosher salt
1Tbsp coarse ground black pepper
1/4 cup fresh rosemary, chopped; plus two whole sprigs
10cloves garlic- 5 cloves minced, 5 cloves slivered
Preheat your Dacor oven to 350˚ on Pure Convection™. Place one rack in the number two position and remove all others.
Poke the slivered garlic into the roast. Make a rub out of the chopped garlic, olive oil, and rosemary. Rub on the roast to coat. Salt and pepper to taste.
Spray the roasting pan with nonstick cooking spray, and place two sprigs of fresh rosemary in the bottom of the pan. Place the roast on a rack tall enough so that most of the roast is above the sides of the roasting pan. The roast should be placed fat- side up.
Cook at 350˚ on Pure Convection™ for about 2 1/2 to 3 hours, or until internal temperature reaches 145˚ for medium rare, 160˚ for medium, or 170˚ for well done. Remove from the oven and let rest for
Serves 12.
Roasted Lemon Rosemary Chicken
1 lemon, halved lengthwise | |
1 cup Italian parsley, chopped | 1 tsp garlic powder |
Salt, to taste | |
1 cup olive oil | Pepper, to taste |
Preheat oven to 350˚ on Pure Convection™. Clean and dry the chicken. Clean and cut the lemon in half and place inside the chicken cavity with several rosemary sprigs. Make a rub with Italian parsley, rosemary, and garlic powder. Season the outside of the chicken with the rub, salt, and pepper. Place on rack in roasting pan. Roast until golden brown and internal temperature reaches 180˚ in the thigh. Cook time should be about 1 hour 30 minutes. Allow chicken to rest
Serves 4.
RECIPES
36
