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RECIPES
36
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 24-25 minutes per pound
6 pound rib roast, boned and retied (this makes carving easier)
1/4 cup olive oil
1 Tbsp coarse ground kosher salt
1 Tbsp coarse ground black pepper
1/4 cup fresh rosemary, chopped; plus two whole sprigs
10 cloves 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 15-20 minutes before carving. Cut and remove the butcher’s
string and lift the roast off the ribs to carve. Slice thinly against the grain and transfer to a serving platter. Serve warm.
Serves 12.
Roasted Lemon Rosemary Chicken
4-5 pound roasting chicken
1 cup Italian parsley, chopped
1/4-1/2 cup fresh rosemary, chopped
1 cup olive oil
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 5-10 minutes before carving.
Serves 4.
1 lemon, halved lengthwise
1 tsp garlic powder
Salt, to taste
Pepper, to taste