#FRESH THYME OAKLEY HOW TO#

This is the least preferred method because the thyme will lose a significant amount of flavor. Ideally, you’ll dry the leaves at 150 degrees Fahrenheit for 1-2 hours. Most ovens won’t go below 150 degrees Fahrenheit, so you need to be careful not to overcook the leaves. The only problem with the oven is that you need to be cautious of the heat. You’re going to dehydrate the leaves at 95 degrees Fahrenheit for 2-4 hours. Dehydrators are good because they operate on low heat so that you don’t have to worry about overcooking your leaves. This is probably the best method, but it’s also the most expensive because you’ll have to buy a dehydrator if you don’t already have one. Like the hanging method, you shouldn’t use this method in a cold or humid climate. You’ll line a baking tray with some parchment paper and lay the leaves on the paper. This method is similar to the one above, but it’s quicker.

It’s also not recommended to use this method in a cold or humid climate because the thyme may grow mold. The downside to this method is that it may take 1-2 weeks for the leaves to completely dry. This is the easiest method: all you need to do is tie the sprigs up and hang them somewhere warm. How do you convert leaves from fresh to dried thyme? There are five different ways that you can dry fresh thyme, so there is an option for everyone.

#FRESH THYME OAKLEY HOW TO#

Finally, add 1 tablespoon fresh thyme or rosemary and finish with a pat of butter.6 Final Words on Using Fresh Thyme v’s Dried Thyme How To Dry Fresh Thyme Add about 1 cup of beef stock and about half a cup of red wine and reduce. Place the pan over 2 burners on medium heat, skim off almost all the fat and bring to a simmer. To make au jus – first remove the standing rib roast from its pan.

Serve with a simple au jus made from pan juices and a generous dollop of horseradish. While some prefer a thick-sliced standing rib roast, we suggest thinly slicing the meat to allow its tender, silky texture to shine. Lay your roast fat side up, and you’re ready to carve! Pull the bones away from the roast and use a large knife to cut through the small amount of connective meat where the bones are still attached. Simply snip the butchers’ twine with scissors and discard. When ready to serve, remove the cradled bones for easy carving. Choose a cutting board with a rim or grooves along the perimeter to catch the juices. Remove your standing rib roast from the pan and let rest on a large cutting board. It’s rich and inviting, and pairs beautifully with heavier meats-like our tender, flavorful standing rib roast. This Cabernet is fragrant, with lively flavors of passion fruit and gooseberry. THE PERFECT PAIRING: HONIG NAPA VALLEY CABERNET SAUVIGNON

Let the roast rest for a minimum of 30 minutes, or until the internal temperature reaches 130-135☏, for a pink medium rare. The larger the roast, the more residual heat. Residual heat will continue to cook the beef. We suggest removing it from the oven at 120☏.

ALWAYS remove your roast before it has reached your desired level of doneness.

This is the only way to determine doneness with a roast of this size. If you haven’t used yours since last year, we recommend buying a new one.

NEVER cook a standing rib roast without a meat thermometer.

Be generous with your seasoning-this is a large roast! Let our butchers season it for you, or use a simple mixture of salt, pepper and fresh herbs such as rosemary or thyme.

ALWAYS start with a room-temperature roast-we recommend letting it sit for at least an hour before roasting.

Rest assured, it’s actually a low-maintenance meat to prepare, as long as you follow a few simple tips. If you’re new to standing rib roast, you might not be sure where to start.

Fresh thyme oakley