#oven-roasting

#oven-roasting

Prime rib at Outback Steakhouse isn't seared or grilled like other steaks, but instead slowly oven-roasted for four hours as a single hunk of meat and hand-carved to the desired size once finished cooking. Thanks to our exclusive interview with Chef Brett Reichler, we know that cooking prime rib low and slow is the best way to extract flavor from the meat, among other tips for making the absolute best prime rib.

You can use the oven to recreate the twice-fried taste and texture that is unique to tostones, a versatile treat featuring crispy flattened plantain slices. Our recipe for tostones uses the traditional twice-fried method and finishes the smashed plantains with a sprinkling of salt. However, instead of frying them twice, you can roast them twice; the first roast will soften them enough that you can smash them, while the second roast will crisp them up.