“Anyone can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.” - Francois Minot
Regardless of the type of cuisine, the main dish should always be the plat de resistance, a soul-warming meal that will keep the bigger appetites circling for seconds. A well planned main course should be anticipated, and aim to satisfy and delight the diner. This is usually the heartiest or most filling dish of a meal, whether you are entertaining a crowd or making dinner for two.
Cook up a perfectly medium rare prime rib roast by using this method recommended by Ricardo, a superstar Canadian chef. This method is known as “residual heat roasting” whereby hot air retained in the oven after an initial sear at 500F degrees cooks the prime rib to 153°F/67.2°C (medium rare) with less active cooking time.