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Roasting larger cuts can actually be quite simple. Again, begin with the proper pan - always be sure to have a rack so the meat doesn't rest directly on the pan. Let the rib roast sit at room temperature prior to cooking. Seasoning is critical - in this recipe, we salt-crust the meat - this creates a crunchy outer layer that locks in moisture and flavor. Ideally, this cut of meat should be cooked to medium-rare.
Spike works as the chef de cuisine at Tribeca's new hotspot restaurant, Mai House, owned by the renowned restaurateur Drew Nieporent. Mai House was named as one of the New York Times' top ten best new restaurants of 2007. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world. Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family (first location opening in Washington D.C. later this year) The new restaurant features his weaknesses -- hamburgers, hot dogs, fries and milkshakes.
