Kyra

holidayroast hashtag performance

#holidayroast brings together festive cheer, culinary delights, family gatherings, delicious recipes, seasonal traditions, joyful celebrations, savory dishes, laughter-filled moments, cozy vibes, mouthwatering flavors, joyous memories, and heartwarming connections.
Even my Vietnamese mama was impressed. Recipe ⬇️ •4 lb ribeye roast after trimming (6.75 lb with the bones and fat) •Kinder’s: “The Blend” •Kinder’s: “Buttery Garlic & Herb” ******** The day before cooking, trim the fat and remove the silver skin. Tie the meat in butcher’s twine. Heavily coat the meat with Kinder’s “The Blend”. If you have the rib bones, coat that in seasoning as well. Place on a rack in a tray, and put it in the refrigerator uncovered for 24 hours. Remove the meat from the fridge 1-2 hours before cooking so the meat gets to room temperature. 30 mins-1 hour before cooking, heavily season with Kinder’s “Buttery Garlic & Herb”. Preheat the oven to 500°F/260°C. I would recommend getting an oven thermometer to make sure your oven temp is accurate—this is important! Once the temp reaches 500°F/260°C, let it sit for 30 minutes so the heat is evenly distributed. If you have a meat thermometer, its a perfect time to use it! We aimed for medium temp, so we set it for 127°F/52.7°C (the internal temp will continue to rise 5-10 degrees with carryover cooking). Cook at 500°F/260°C for 15 minutes on the lower middle rack, then decrease the temp (dont open the oven door!) to 325°F/162.7°C and cook for 14 minutes per pound. This meat was trimmed down to 4 lbs, so I cooked it for about 1 hour OR when the thermometer reached 127°F/52.7°C. Take the roast out of the oven and remove the thermometer (its HOT! Be careful) and tent with foil. Let it rest for 30 minutes and then slice. ENJOY!! #roast #ribeyeroast #holidaydinner #holidayrecipes #cookwithme #cooking #cooks #kinders #kindersseasoning #theblend #dryrub #drybrine #FoodTok #tiktokfood #holidayroast #drybrine #kinderstheblend #butcher #butcherstwine #roast #holidayfood #foryou #primerib #fyp
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Even my Vietnamese mama was impressed. Recipe ⬇️ •4 lb ribeye roast after trimming (6.75 lb with the bones and fat) •Kinder’s: “The Blend” •Kinder’s: “Buttery Garlic & Herb” ******** The day before cooking, trim the fat and remove the silver skin. Tie the meat in butcher’s twine. Heavily coat the meat with Kinder’s “The Blend”. If you have the rib bones, coat that in seasoning as well. Place on a rack in a tray, and put it in the refrigerator uncovered for 24 hours. Remove the meat from the fridge 1-2 hours before cooking so the meat gets to room temperature. 30 mins-1 hour before cooking, heavily season with Kinder’s “Buttery Garlic & Herb”. Preheat the oven to 500°F/260°C. I would recommend getting an oven thermometer to make sure your oven temp is accurate—this is important! Once the temp reaches 500°F/260°C, let it sit for 30 minutes so the heat is evenly distributed. If you have a meat thermometer, its a perfect time to use it! We aimed for medium temp, so we set it for 127°F/52.7°C (the internal temp will continue to rise 5-10 degrees with carryover cooking). Cook at 500°F/260°C for 15 minutes on the lower middle rack, then decrease the temp (dont open the oven door!) to 325°F/162.7°C and cook for 14 minutes per pound. This meat was trimmed down to 4 lbs, so I cooked it for about 1 hour OR when the thermometer reached 127°F/52.7°C. Take the roast out of the oven and remove the thermometer (its HOT! Be careful) and tent with foil. Let it rest for 30 minutes and then slice. ENJOY!! #roast #ribeyeroast #holidaydinner #holidayrecipes #cookwithme #cooking #cooks #kinders #kindersseasoning #theblend #dryrub #drybrine #FoodTok #tiktokfood #holidayroast #drybrine #kinderstheblend #butcher #butcherstwine #roast #holidayfood #foryou #primerib #fyp

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