Holiday Cooking Tips

Prime Rib Tips

Season the roast generously the night before your cook. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.

Remove roast from refrigerator and allow to come to room temperature, about 2 hours. Preheat oven to 200 degrees F

Place roast in a large roasting pan. Bake roast in the preheated oven until internal temperature reaches 115 degrees F for medium-rare, about 3 1/2 hours-4 1/2 hours, depending on roast size.

Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes. Increase oven temperature to 500 degrees F.

Uncover roast. Return roast to the oven and bake until well-browned, 6 to 10 minutes. Let rest 20-30 minutes. Slice and Serve.

Reheating Your Ham

Cut off any skin. Score the through the fat layer, making diamond crosshatch marks.

Place the ham in a roasting pan. Place some liquid in the bottom of the pan. This can be as simple as water, or you can experiment with apple juice, soda, beer or something else with some flavor in the bottom of the pan.

Place in a 325-to-350 degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees. Figure no more than 10 minutes per pound for bone-in, about 7 for boneless. You can baste the ham during roasting with the pan juices or a glaze if you like.

Cooking Porchetta Roast

Apply Kosher salt to skin. Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.

Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°. Season porchetta with salt. Roast on rack in baking sheet, for 40 minutes, rotating every 10-15 min. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, 2-2 1/2 hours more. If skin is not yet deep brown and crisp, increase heat to 500° or turn on broiler and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.

Reheating Your Brisket

Weather it’s a whole brisket or leftovers, these are the 2 best options we’ve found for reheating:

Method 1: Sous Vide

Start with the brisket in a vacuum sealed bag. It's ok for the brisket to be wrapped in butcher paper if that is how you cooked it. It's also great, and preferred, to have any leftover liquid from the cook or beef tallow in the bag.

Set up an immersion circulator at a temperature of 165. After the water is to temp, submerge the brisket.

Allow 90 - 120 minutes depending on the size of your brisket.

Remove the brisket from water bath and then remove from the vacuum seal bag. You can slice immediately! Save your bag drippings if you want to pour them over your sliced meat.

Method 2: Oven or Grill

Prepare your smoker, pellet grill or oven at a temperature of 225. Place the brisket on a disposable hotel pan or a sheet pan. The brisket can be unwrapped. If re-heating in a smoker or pellet grill it is also ok for it to be in the butcher paper from the original cook. Do not re-heat in foil or it will steam the bark away.

Cover the brisket with Tallow or slices butter. This fat is your friend to provide much needed moisture when reheating.

Reheat until the internal temperature is over 140. This will take 90 - 120 minutes depending on the size of your brisket.