Chicago’s Best & Bravest: Engine 78

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Marley heads to one of the most famous firehouses in the country where lots of jokes and food are served!


• Any size roast (2-2.5 per lb for rare med rare let rest 20-30 min internal temp 118-120)
• Rock salt
• Garlic powder
• Lawry’s seasoning salt

1. Let rib roast sit out until it is to room temperature (secret to even cooking through out)
2. Preheat oven to 450-500 degrees
3. Rub roast with olive oil, salt and pepper all sides
4. Add garlic powder and Lawry’s seasoning salt to the point where you thought you put much
5. Place roast on rack over bed of rock salt & then put in the oven for 30 minutes
6. Turn the oven down to 250-300 & cook for at an additional 20-22 minites a pound (Do not open oven until the toast is done)
7. Take the roast out of oven & tent for 15-20 minutes (allowing the roast to rest)
8. Slice thumb size portions – serve with auju and horseradish


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