Carlos and carlos – Review of Carlos & Carlos, Arlington Heights, IL – Tripadvisor
We had a pretty awful eating experience at CarlosCarlos after previously loving it on multiple occasions. We traveled from our home in the Western Suburbs of Chicago to celebrate our son’s birthday because we wanted it to be a memorable occasion. We booked our reservations many weeks in advance, noting on our reservation that this lunch was being held in celebration of our son’s birthday and requested that they recognize his special day. The restaurant confirmed that we had made a reservation.
We couldn’t go anywhere close enough to our elderly parents’ house to drop them off.
We mentioned to the maitre d that we should have been advised of the festival since it is common courtesy to do so so that your reservation holders may make timing adjustments.
When dining at CarlosCarlos, as with many high-end restaurants, you are assigned a waiter for everything.
- Our head waiter couldn’t have cared less that we were there, and he spent the better part of the evening at the end of the bar with a glum grimace on his face.
- Even the normally pleasant and very efficient bus guy couldn’t keep up with the pace of the game.
- Once our grandma saw what was happening, she told us, “Look, just bring him one,” and she paid for the kids’ drinks.
- As a result, the noise level in the restaurant was considerably higher than normal.
- We requested the dessert platter three times since we were all hungry and wanted something sweet to celebrate.
- However, when the tiramisu was finally brought to our son’s table, the waiter was unsuccessful in attaching the candle to the side of the dish and kept fumbling with it until another waiter seized it from his grasp and simply inserted it in the top of the dessert instead.
We have removed CarlosCarlos from our list of favorite people as a result of this encounter. The cuisine is excellent, but it is not worth the price or the journey when mixed with such poor service, which is ridiculous for a location of this caliber and reputation.
Locanda Positano – San Carlos – Permanently Closed – San Carlos, CA on OpenTable
- Dined at OTOpenTable Diner on September 9, 2011overall4food4service5ambiance5overall4food4service5ambience5 The meal was excellent, and the service was excellent! When it came to filling my own glass, I’m not sure how many times I reached for the water pitcher. That’s how frequently people came to fill our glasses for us. I would recommend having a salad before you come here if you are only going to have a pasta dish, but they were still delectable nonetheless
- FSFreeSpiritSan FranciscovipDined on September 9, 2011overall4food5service5ambience3Overall4food5service5ambience3 The food was outstanding, as was the service. Despite the fact that we were seated in the “silent” portion of the restaurant, the noise level was so high that we had difficulties carrying on a conversation. To save time, I recommend ordering “take out.” Overall4 food5 service4 atmosphere3 OTOpenTable DinerSan FranciscoDined on September 6, 2011overall4 food5 service4 ambience3 After a hard day, we were able to enjoy our meal while chatting with long-time friends without feeling rushed
- Overall5food5service5ambience4at OTOpenTable Diner in San Francisco on August 31, 2011overall5food5service5ambience4 Excellent and kind service
- The meal was great! It was fantastic and I can’t wait to go back!
- OTOpenTable DinerSan FranciscovipDined on August 31, 2011overall5food5service4ambiance I enjoyed a fantastic supper here again again. The service is usually prompt and the meal was excellent. I dined at SMSanMateoMomSan Francisco on August 27, 2011, and I was quite pleased with the entire meal, service, and atmosphere. My hubby is a physicist. On a Saturday night, my friends and I went to the restaurant to celebrate my birthday. Seat at the windows, which were wide open because it was such a wonderful night. Excellent service. The food was excellent. I had the Sofia Loren pizza, which was very delicious. My husband ordered some type of pasta dish with sausage, which he described as “a little tasteless.” I agreed. The cocktails were excellent, the appetizer was delicious, and the dessert was satisfactory. Our server was not very attentive, but the manager stopped by our table a few times to see how we were doing, which was a lovely touch. Overall, it was a good experience
- OTOpenTable DinerSan FranciscoDined on August 26, 2011overall4food4service4ambience5 It is a tad noisy, but we had a great time anyway
- I dined at OTOpenTable Diner in San Francisco with a VIP on August 26, 2011.Overall, the food was good, the service was good, and the atmosphere was good. We had a 7:15 p.m. reservation, but ended up having to wait 45 minutes for a seat at the table. If I hadn’t gone over to the hostess to double-check, we would have remained at the bar for the time being. Our name was accidentally wiped from the computer reservation list, and the hostess hurried to track down the owner, who assured us that “You’re happy, you have wine” and that we would not be disappointed. The man promised to “take good care of us” and ultimately led us to a “beautiful table.” After being seated, the service was satisfactory. The waiter is a seasoned professional. The pizzas and salads were were excellent choices. The chicken dish was only adequate. I ate at OTOpenTable Diner in San Francisco on August 25, 2011 and found it to be overall 5/5 in terms of food, service, and environment. Breakfast and lunch have only been tried thus far. Both of my visits were enjoyable. The pizzas are large enough to serve two people, leaving you plenty of room for dessert and coffee. Take a bite of the rum-soaked sponge cake topped with whipped cream and berries! Had the wild boar crostini and the wild boar strozzapreti, which were both fantastic
- Overall4food4service4ambience4at bbillhSan FranciscovipDined on August 23, 2011overall4food4service4ambiance4 This was our first visit to Locanda Positano, and it was a pleasant experience. and hustling for a Tuesday evening in August, to say the least. Superb home-cooked dishes served with excellent service. It was difficult to choose from the list of wines by the glass, but our waitress provided us with a sample, which made the decision much easier to make. “We discovered it” is something I’d want to say, but it’s already been discovered and then some more times. I can’t wait to visit again
- CPCindyPSan Franciscovip CPCindyPSan Franciscovip Overall5food5service5ambience4 dining experience on August 23, 2011 The fact that we had a reservation didn’t matter since we had to wait 15 minutes for a table at the bar, which wasn’t a huge concern because there was plenty of seats and the bar tender let us to test many wines before picking which glass to purchase. When we were eventually seated, our waiter was excellent at explaining the food and providing recommendations. We were really pleased with him. As a starter, we ordered the butter lettuce salad and the peach salad. Both of them were excellent. Entrees at our table varied from the spaghetti with sausage and peas (which was very delicious!) to the salmon and artichoke ravioli (which was also delicious!). Everyone seemed to enjoy what they had ordered. Even if the nutella calzone served for dessert was a touch too doughy for our tastes, the chocolate truffle gelato was delicious. The OTOpenTable Diner is located on the Central Coast. On August 20, 2011, we dined there and enjoyed the meal, service, and atmosphere. had 7:15 res on hand Staff at the front desk did not follow up with me or provide an explanation until 7:50 p.m. The food was of high quality, although it was inadequately seasoned
- FB San Francisco is represented by Frank B. On August 20, 2011, we dined and enjoyed the overall5food5service5ambience5 Great food, great service, and a great atmosphere
- GGuestSan FranciscovipDined on August 19, 2011overall2food3service2ambience1
- GGuestSan FranciscovipDined on August 19, 2011overall2food3service2ambi Extremely loud, making it difficult to hear the person next to you. The food was excellent. Kitchenservers’ ability to communicate with one another needs to be enhanced. Four times, the wrong dish was given to us by accident by the servers. The pizza appears to be delicious. We will give the pizza a second opportunity and see how it turns out. M Michele is from the Central Coast. Overall5food5service5ambience4 dining experience on August 17, 2011 This is just fantastic. Excellent service, excellent cuisine, and a nice, cozy setting. It couldn’t have gone any better. OT I dined at OpenTable DinerVancouver on August 11, 2011 and like it altogether, the food, the service, and the atmosphere. The fact that we had a reservation for 6 people at 7 PM and arrived 5 minutes early didn’t prevent us from not being seated until close to 7:30 PM. The tables are quite close to one another at this venue. Once they had taken our drink orders, it took another 15 minutes for them to even acknowledge our presence. Neither the beverages nor the cuisine were particularly memorable, although they were adequate to very nice. The Sole was a little bland, and the Boar, according to our server, was a little “gamy,” but the Lobster Ravioli was outstanding. The environment was missing – tables were too close together, it was excessively noisy, there was no true “feel,” and the service was poor. The OTOpenTable Diner in San Francisco was visited on August 6, 2011 and rated as follows: overall4, food4, service4, atmosphere4. The food was excellent. The nutella calzone for dessert was very delicious
- OT Overall4food4service3ambience4at OpenTable DinerSan FranciscovipDined on August 2, 2011, overall3food4service3ambiance4 We came here for the first time and found the meal to be consistently outstanding (petrale sole, pappadelle with wild boar ragu, butter lettuce salad, marinated peararugula). The wine list was also excellent, however the service seemed hurried. Very attentive and sensitive, but often a bit forceful and hasty in his responses (e.g., brought us our cocktailssalads simultaneously within minutes of our ordering). And this was on a Tuesday – I can’t even think what it must be like on a Saturday! Despite a slight gripe, I would suggest and would most certainly back
- OTOpenTable Diner is a restaurant in Otay Mesa, Arizona. On July 29, 2011, I dined in San Francisco with a group of VIPs. Overall, the meal, service, and atmosphere were excellent. Salads that are delicious. Panini was disappointing, and not what we had hoped for
- I dined at MSMrSly’s in San Francisco on July 28, 2011 and like it altogether (5food/5service/5ambience5). A terrific location to unwind after a long week – with a high-energy, welcoming atmosphere. There were two dishes we ordered: the Sophia Loren pizza and the Bolognese spaghetti, both of which were excellent. On July 21, 2011, I dined at GGourmet1San Franciscovip. Overall, the meal was excellent, the service was excellent, and the atmosphere was excellent. Even though the noise level is quite loud, we decided to give it a go because we had been so thrilled with the food at their other restaurant, Aqua Pazza in San Mateo, that we wanted to give it a shot. We had high expectations, and we were not let down. The artichoke raviolis, as well as the pizza, were both wonderful. Amy, our waitress, provided excellent service that was both pleasant and competent, and she was a model of perfection. Despite the fact that discussion was difficult, we had a wonderful eating experience and would definitely suggest the restaurant because of the outstanding cuisine. Our only regret was that we were charged for a second iced tea ($2.50) when we sought a refill, which was something we had never encountered at any other restaurant in the Bay Area, and a cautionary note to keep in mind
- CCkgee does not accept credit cards. On July 21, 2011, I dined in San Francisco with a group of VIPs. Overall, the meal, service, and atmosphere were excellent. The ambiance and decor were really excellent. The spaghetti, as well as the short ribs, were both excellent. I dined at ffoodieSan Franciscovip on July 21, 2011, and I was quite pleased with the entire food, service, and atmosphere. It becomes quite loud! A little noise baffeling would be nice. It was difficult for us to hear one other even throughout lunch. Overall4food3service3ambience4at TTreeSan FranciscoDined on July 17, 2011overall4food3service3 The lentil dish with guanciale was very delicious. The gnocchi, as well as the pappadelli pasta with wild boar ragu, were also excellent choices. The servings were smaller than those at the sibling restaurant, Acquapazza. Because the restaurant is tiny, reservations are required. KA I dined at KatAzz in San Francisco on July 16, 2011 and was quite pleased with the overall meal, service, and atmosphere. This was our second visit to Locanda Positano, and we had just as much fun as the previous time! Our server was attentive without being intrusive. He made some excellent recommendations for wine and snacks. We split a margarita pizza, which had a beautiful thin crust and was delicious. We tried the special halibut, which was very delicious! We tried the gnocchi (sp?) which were light and fluffy and served with a wonderful tomato sauce. It was delicious. We also got a chocolate dessert with some cream in the center that I can’t remember the name of, but it was very delicious
- MR Overall4food4service4ambience4dining on July 16, 2011MariaRDHSan FranciscovipDined on July 16, 2011overall A welcome new addition to the city of San Carlos. The pizzas are very delicious! The proprietors are really pleasant and friendly
- SG SteveGSan I dined with Franciscovip on July 15, 2011, and I was really pleased with the meal, service, and atmosphere. Locanda Positano is a hidden gem of an authentic Italian restaurant in the heart of Positano. Excellent food, excellent service, a moderately priced wine list, and a trendy full bar are all features of this establishment. They have a forno a legna pizza oven, which allows them to make authentic Italian thin crust pizza. The food is interesting, and there are daily specials. The wild boar pappardelle and the gnocchi are two of my favorite dishes, and the fish special is always delicious as well. Reservations are highly suggested in the evenings. Overall5food5service5ambience5at LMLesMSan FranciscoDined on July 15, 2011, overall The calm environment and excellent service were very appealing to me. Seats are upholstered and provide a comfy place to sit. The dinner was presented beautifully and tasted fantastic
- The service was excellent. cchillPortland Overall4food5service5ambience3 on July 14, 2011overall4food5service5 It was a touch too noisy and made it difficult to communicate, but I like it otherwise. Excellent cuisine, pleasant service, and attentiveness to our needs. Overall5food5service5ambience5at LWLoriWSan Francisco on July 14, 2011overall6foodservice7ambience7 From the moment Shelby welcomed us, I knew it was going to be a fantastic adventure! A terrific waiter, a lovely meal, and the chance to catch up with some friends who were also eating there were all highlights of our two birthday celebrations for seven boisterous ladies. The food and service were excellent, and the proprietor was courteous and humorous
- KB Overall2food2service1ambience4KimBSan FranciscovipDined on July 9, 2011overall2food2service1 It’s not a really remarkable performance. Our first disappointment was that our waitress was unfamiliar with the bar menu, which incorrectly identified IPA as a brewer rather than a kind of beer. Upon closer inspection, the beer was Lagunitas, not Sierra Nevada, as stated on the menu. The following was included in the salad order that we placed. grilled peach, burrata cheese, arugula salad with balsamic reduction sounded delicious, and it turned out to be. When our plates were delivered, the peaches had no grill marks and were cold from the refrigerator
- They had the texture and flavor of canned pears. In response to our questions, she picked the peaches off our plates, placed them in the pizza oven to warm, and then returned them on the same plate without taking away our complete salad plates. Although our pizza was adequate, much of the touted ingredient – sausage – was missing. The OTOpenTable Diner San Francisco is a city in California. Overall5food5service5ambience4 dining experience on July 7, 2011 The pizza made in honor of Sofia Loren was extremely delectable. LLaura San Franciscovip is an acronym that stands for “San Francisco VIP.” Overall5food5service5ambience4 dining experience on July 2, 2011 We had a terrific day – excellent food and a “fun” environment. DNDNazz Overall4food5service4ambience4 in San FranciscoDined on July 1, 2011overall Finally, in San Carlos, there is an Italian restaurant whose proprietor is a genuine Italian, not a Turk. Aquapazza, a popular Napolitano restaurant in downtown San Mateo, is owned by the same group of individuals. They should do well in San Carlos as well
- FFinefoodfinder predicts success. Dined in San Francisco on June 30, 2011overall4food4service4ambience2 on the 30th Fortunately, the menu selections are innovative and uncommon, and our lunch was very excellent. There were several dishes that were outstanding, including the roasted peach salad with arugula and burrata cheese drizzled with balsamic vinegar, the handmade gnocci that was melt in your mouth, and the warm Nutella pastry that was exquisite. On the negative side, as a non-meat eater who is also not a fan of seafood, I found the two wild boar alternatives, as well as the kobi beef, pancetta, and a few shellfish options, to be somewhat limited. We were also surprised to find that the restaurant was busy – we were informed it was like this every night, which is certainly a positive thing – but since the tables are so close together, the acoustics disseminate talk so much that we were forced to yell across our little table. Our waitress asked me to repeat my meal and drink orders twice, which I did. San FranciscoDined on June 25, 2011overall1food1service1ambience1llisottafSan Francisco The pizza was delivered in a stale state. It was decided to make crostini out of stale bread. The level of noise is so great that it is impossible to hold a conversation without shouting. Despite the fact that we had made a reservation, three other groups who arrived after us (and had not made reservations) were seated before us. I’d never go back there again
- OT I dined at OpenTable Diner in San Francisco on June 25, 2011 and like it altogether (5 food/5 service/5 atmosphere/5). This was our first time in the city. We really like the meal and the atmosphere! Our dinner consisted of gnocchi and a pizza with shrimp and clams, both of which were delicious. We’ll be back, we promise. Overall5food5service5ambience5NNanaSan FranciscovipDined on June 25, 2011overall5foodservice5ambiance5 This is the place to go if you want to eat delicious meals. Excellent customer service. It was unquestionably appropriate for San Carlos. The only negative is that it is somewhat noisy, but this is quickly forgotten when you consider the excellent cuisine and service. I intend to return time and time again. VC VeronicaCS the overall4food4service4ambience4an FranciscoDined on June 25, 2011overall4food4service4ambience4an Francisco The food was delicious and arrived around 1:45 pm on Saturday. Although I had anticipated for a full lunch menu rather than just a brunch buffet, the brunch menu nevertheless provided a decent range and diversity. The gnocci were delicious. All of the pizzas I saw were rather huge, and were clearly designed to be shared with a friend:)
- OTOneTimeOnlySan Franciscovip On June 24, 2011, we dined there. Overall, the meal was good, the service was good, and the atmosphere was good. We had a wonderful stay at the Locanda Positano. The service was provided on time. The food was served quickly and was mostly satisfactory, albeit part of my gnocci were cold while the majority were hot. Overall, it was a positive experience, and I would return.
In Memory: Carlos Gaytan & Guest Mexican Chefs Celebrate Day of the Dead at Tzuco
Photograph by Monica Kass Rogers of Carlos Gaytán Mexican chef Carlos Gaytán, the country’s first chef to get a Michelin star, will be joined by three other chefs from Mexico on November 1 and 2 at Tzucoon, where they will create traditional cuisine for Day of the Dead celebrations. Celia Florián (Las Quince Letras, Oaxaca), Liz Galicia (Miel de Agave, Puebla), and Diana Dávila Boldin (Mi Tocaya Antojera, Chicago), who was named Newcity’s Chef of the Moment for our 2018 Big Heat issue, are among the chefs who will be making guest appearances.
“It was a really memorable supper,” he adds.
My recollection is that the altar was decked out with photos of our loved ones and other mementos, as well as candles, pan de muerto, sugar calaveritas, and incense, in order to assist their souls in returning home for one day every year.” Traditional holiday fare will be prepared by Gaytán and his visiting chefs in line with the spirit of the occasion.
- Tobacco, according to Dávila, is usually placed on altars (ofrendas) in memory of “those cherished family members or friends who used to enjoy smoking”; the tobacco should provide dimension and a hint of funk to this “chili water,” he explains.
- Turkey will be prepared in a traditional Oaxacan mole negro sauce by Celia FloriánFlorian, the originator of Slow Food Oaxaca.
- In addition to tamales, one of Mexico’s most popular contributions to international cuisine will be produced by Galicia, who will make two varieties: a red one with goat meat in mole and a green one with pork and purslane salsa (see recipe below).
- Tamales are expected on the Dia de los Muertos table, and Galicia is bringing some along with her.
- It is a thick flat masa pancake that is topped or stuffed with salsas, beans, veggies and maybe meat.
- I’m looking forward to Gaytán’s tlacoyos made of blue corn masa, which will be served with the strange fish carnitas, bone marrow (I didn’t see that coming), black bean puree, avocado, and macha salsa (a sauce of chilies, peanuts, and garlic).
- As told in folklore, this marigold was created when a young lady was converted into a flower by the gods.
- In Mexico, marigolds are intimately associated with Dia de los Muertos celebrations, notably on ofrendas, where it is thought that they would lure the dead back to earth for the holidays.
Pumpkin and other squash are ubiquitous on Mexican menus, and, as Gaytán explains, “Day of the Dead is sometimes mistaken for Mexican Halloween, but they are two very distinct traditions.” During this period, it is thought that a portal between the actual world and the spirit world opens, allowing loved ones who have passed on to return and pay their respects.
Over the ages, this celebration has extended from Mexico to all corners of the globe.” You may make reservations for Tzuco’s Day of the Dead meal by contacting the restaurant directly through Resy.
On November 7, the National Mexican Museum of Art will host “Love Never Dies,” their annual Dia de los Muertos festival, which will help to keep the festivities continuing.
This year, everything is virtual—no question about it—and you can get tickets online.
The Chicago Food Encyclopedia and Street Food Around the World are among the publications to which David has written chapters, as well as numerous others. Contact:[email protected]
Chef John’s Perfect Prime Rib
Photograph by Monica Kass Rogers of Carlos Gaytán. Mexican chef Carlos Gaytán, the country’s first chef to get a Michelin star, will be joined by three other chefs from Mexico on November 1 and 2 at Tzucoon, where they will create traditional meals for Day of the Dead. Celia Florián (Las Quince Letras, Oaxaca), Liz Galicia (Miel de Agave, Puebla), and Diana Dávila Boldin (Mi Tocaya Antojera, Chicago), who was named Newcity’s Chef of the Moment for our 2018 Big Heat issue, are among the chefs who will be making appearances.
“My family used to get together with my grandmother to have a special dinner every November 2,” Gaytán shares with us.
On one particular day every year, I recall that the altar was decked up with images of our loved ones, flowers, candles, a pan de muerto, calaveritas, and incense to aid the spirits of our departed relatives in returning to their last resting place.” Gaytán and his visiting chefs will produce traditional Christmas fare in the spirit of the season, according to the schedule.
- Tobacco, according to Dávila, is regularly placed on altars (ofrendas) in memory of “those cherished family members or friends who used to enjoy smoking”; the tobacco should provide dimension and a hint of funk to this “chili water,” he says.
- Turkey will be cooked in a traditional Oaxacan mole negro sauce by Celia FloriánFlorian, the originator of Slow Food Oaxaca.
- Galicia will create two types of tamales: a red tamale with goat meat in mole and a green tamale with pork and purslane salsa.
- In Yucatan, during the Day of the Dead celebrations, we’ve experienced mucbil pollo, a little more macabre but nevertheless holiday-appropriate tamale of chicken cooked in a pit in the ground before being “disinterred” for supper.
- In the case of Liz Galicia, it is important to note that she does not have a formal education.
- Tlacoyos are popular street food in Mexico City because they are easy to make and are inexpensive.
- Dessert will be created by Tzuco’s pastry team, consisting of Stephanie and Marifer Justo, who will serve roasted pumpkin with coffee, dark chocolate, spices, and ice cream flavored with cempaschili (marigolds).
- In Mexico, marigolds are intimately associated with Dia de los Muertos celebrations, notably on ofrendas, where it is thought that they would tempt the deceased back to life for the holidays.
Pumpkin and other squash are ubiquitous on Mexican menus, and, as Gaytán explains, “Day of the Dead is sometimes mistaken for Mexican Halloween, but they are two completely distinct traditions.” People think that the doorway between the actual world and spirit world opens during this time, allowing loved ones who have passed on to return and pay their respects.
- It has been hundreds of years since this celebration first took place in Mexico and expanded around the world.” Reservations for Tzuco’s Day of the Dead meal may be made through the website Resy.com.
- The National Mexican Museum of Art will host “Love Never Dies,” their annual Dia de los Muertos festival, on November 7 to ensure that the festivities continue.
- Everything is virtual this year—no question!—and tickets are available online.
- In addition to his work as editor for Newcity, David publishes a weekly food column for the Wednesday Journal in Oak Park and is a frequent writer of food/drink and travel articles to the Chicago Tribune, Plate Magazine, and other publications.
David has also written chapters for a number of publications, including Street Food Around the World, Street Food, and The Chicago Food Encyclopedia, among others. Contact:[email protected]
Most helpful critical review
This was something I really wanted to like. I made sure to follow the instructions to the letter. My smoke alarms went off, as did another reviewer’s, which is usually a scary experience for the whole family. (This was especially true for the dogs, who have incredible hearing.) When I took it out after 2 hours, it was far, much too uncommon. Besides the exterior of it, no other parts of it were cooked. It still had that wavy consistency to it as well. It had to be re-cooked the next day. Even though we both enjoy rare-ish roast meat, it was very horrible!
I’m sorry, Chef.
More information can be found at 2229 people have given their opinions.
- 5star values totaled 1979
- 4star values totaled 98
- 3star values totaled 63
- 2star values totaled 36
- 1star values totaled 53
This method is effective for some ovens. Here’s the foolproof strategy to follow! Turn off the oven when you’ve reached your calculated 500-degree temperature. Check the oven temperature in 30 minutes by setting the oven to bake at 325 degrees. If your oven temperature is below 325 degrees and it begins to heat up, it either has a vent fan or it cools down too rapidly. It’s not an issue. Set it to 275 degrees Fahrenheit and forget about it for an hour. You have been in the area for 1.5 hours following the explosion.
More information can be found at I realize that this is a culinary no-no, but in our household, we don’t connect pink meat, so while I largely used Chef John’s procedure, I didn’t follow it to the letter.
- I had a 4 pound boneless rib roast that I let rest out at room temperature for 4 hours before cooking it.
- A small bowl was filled with melted butter, to which I added 1 tablespoon extra virgin olive oil, 4 tablespoons coarse kosher salt, 2 tablespoons freshly crushed black pepper, 6 chopped garlic cloves, and 2 tablespoons fresh thyme.
- For the first 20 minutes, I roasted the meat at 500 degrees to create a good crust on it, then I dropped the oven temperature to 325 degrees and kept roasting for another two hours.
- It was still very wonderful and perfectly seasoned and juicy even when prepared this manner.
- It was a fantastic supper!
- Seasonings can be modified to suit your taste, however the seasonings stated below are great for this dish.
- No words can express how important it is that the roast be at room temperature before attempting this.
I only made this mistake once since I was concerned about leaving it out in the cold to get warm.
Everything is going to be OK!
Every single time, it turns out perfectly PERFECT and juicy.
I had no problems with my oven for many years until I purchased a new one in 2012.
It has the effect of rapidly lowering the temperature, which is plainly ineffective for this recipe.
Alternatively, you may simply disconnect it.
More information can be found at I was quite hesitant because I am a thermometer checker when it comes to my meats, and leaving the oven off for two hours with the door closed almost killed me!
I used a 7-pound prime rib roast, and with the exception of the seasoning (which I made from scratch), I followed the recipe precisely as given – roasting at 500 degrees for 35 minutes, then turning off the oven for 2 hours – and it turned out perfectly.
My spouse was really taken aback.
This was a lunch that my entire family enjoyed.
More information can be found at I wish there was a way to offer a rating of 10 stars!
- Chef John, please accept my sincere greetings.
- (With the exception that I was completely out of Kosher salt, so I had to make do with sea salt, dammit it).
- Due to the fact that we had a lot of hungry people and more people than usual, I cooked an 11.13-pound rib roast, and the recipe worked perfectly for such a large piece of meat.
- Thank you very much for your help.
- Thank you for sharing your recipe.
More information can be found at Advertisement Absolutely, this is the quickest and most straightforward method of preparing flawless prime rib every time.
However, resist the temptation to open the oven door until the time is up.
I had never been able to cook Prime Rib properly, but after trying this recipe, I was able to master the technique.
Thank you so much!
This was simply because I wanted some meat on the outside edge closer to medium (for me) and medium rare inside (for hubby).
I’ve never been a big lover of prime rib, but this recipe has changed my mind about that.
(I think I’ll reduce the amount of pepper next time, but it wasn’t a big deal; it was simply a personal choice.) I also made Chef John’s Au Jus to serve with it, and it was really delicious (my husband described it as “liquid gold”).
I used a 4 pound prime rib and followed the instructions to the letter.
Very helpful video for getting a clear idea of how to apply the butter and herbs.
I’ll definitely be experimenting with more of your recipes in the near future!
I made sure to follow the instructions to the letter.
(This was especially true for the dogs, who have incredible hearing.) When I took it out after 2 hours, it was far, much too uncommon.
It still had that wavy consistency to it as well.
Even though we both enjoy rare-ish roast meat, it was very horrible!
I’m sorry, Chef.
More information can be found at http://www.nytimes.com/news/business/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/business-news/