in medium bowl , stir together flour and 1 / 4 tsp salt', 'add butter', 'with pastry blender or 2 knives , cut in butter until mixture resembles coarse crumbs with some pea-sized pieces', 'add 2 tablespoons of the water', 'stir until dough begins to form , adding additional water 1 teaspoon at a time , if needed', 'shape into flat round', 'cover', 'refrigerate 1 hour', 'heat oven to 425f', 'on lightly floured surface , roll dough into 12 round', 'place dough in bottom and up sides of 9 tart pan with removable bottom', 'trim excess dough', 'reserve small piece', 'line dough with aluminum foil', 'fill with dried beans or pie weights', 'bake 12 minutes', 'remove foil and weights', 'bake an additional 5-7 minutes or until dough is set', 'remove from oven', 'reduce oven temperature to 375f', 'if any cracks have developed in the crust , use reserved dough to patch', 'meanwhile , bring medium saucepan of water to a boil over medium-high heat', 'add bell pepper and squash', 'boil 3 minutes', 'add peas', 'boil 2 minutes', 'drain well', 'place over bottom of partially baked crust', 'arrange turkey over vegetables', 'sprinkle with gruyre , green onions and parmesan', 'in medium bowl , whisk together eggs , milk , basil , 1 / 2 teaspoon salt , pepper and nutmeg', 'pour into crust', 'bake at 375f', 'for 30 minutes or until set', 'shredded carrot or chopped cauliflower may be substituted for the squash', 'seal , label and freeze up to two months', 'do not thaw before reheating', 'unwrap and bake in a 375f oven for 20-25 minutes , or until heated through'

start with a room temperature roast and a preheated oven @ 500 degrees f', 'your oven rack should be set to the second from the bottom', 'with the', 'rub the spices all over the roast', 'place your roast on a grate in your roasting pan , uncovered , and place in the 500 degree f', 'oven following the formula for doneness', 'formula: 6 minutes per pound for medium', '5 minutes per pound for medium rare', '4 minutes per pound for rare', 'after the alloted time you choose for doneness , turn the oven off and do not open the door', 'after 2 hours has passed , take the roast out and tent with foil for 10 to 20 minutes then slice'

preheat oven to 325 degrees place the roast , rib side down , in a large roasting pan', 'in a small bowl mash together garlic , rosemary , thyme , salt , pepper and oil to make a paste', 'smear the paste generously over the entire roast', 'scatter the vegetables around the meat and drizzle with oil', 'roast for about 1 1 / 2-2 hours or approximately 20 minutes per pound for medium-rare', 'check the internal temperature of the roast in several places with an instant-read thermometer , it should register 120-125 degrees for medium rare', 'remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle', 'remove the vegetables and set aside', 'pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for yorkshire pudding', 'place the roasting pan over medium-high heat', 'add the cabernet and scrape up the brown bits in the bottom of the pan', 'add sugar , water / beef drippings , reserved vegetables and parsley season with salt and pepper', 'continue to cook until the wine is reduced by half , about 5 minutes', 'strain the sauce through a sieve to remove the solids before serving'

have butcher cut ribs away from roast', 'season entire room temperature roast and between roast and ribs with heavy garlic , salt , pepper , marjoram , thyme and basil', 'drizzle with worcestershire', 'start in early am', 'let rib roast stand for at least 2 hours until room temperature', 'place meat in iron skillet , fat side up', 'place in cold oven', 'turn on to 350 for one hour', 'turn off oven', 'do not peek or open oven at all !', 'for rare meat , turn oven back on at 350 1 hour before you want to serve for 20 minutes , leave in oven for remaining time', 'med rare- 1 hour before serving turn on for 30 minutes , leave in oven for 30 minutes well- 1 hour before serving turn on for 40 minutes , leave in oven for 20 minutes gravy: remove meat from skillet', 'put all gravy ingredients into skillet except cornstarch and water', 'scrape bottom of skillet to remove bits from pan', 'when mushrooms are done , add cornstarch mixture 1 / 4 cup at a time and allow to thicken to desired consistency'

when ordering the rib roast from a butcher , be sure to request a top choice roast cut from the small loin end , the best being ribs 12 through 10', 'have the butcher cut off the chine / backbone', 'the rib bones look best if they are shortened and frenched', 'have the butcher do this for you as well', 'place the roast in the refrigerator a couple of days ahead of time', 'set the roast at room temperature for 1 hour prior to cooking', 'evenly salt and pepper the roast', 'cover the bottom of a roasting pan with the olive oil and set on medium-high heat about 4 minutes until very hot', 'place roast in hot roasting pan and sear on all sides until nicely browned and about 1 / 2 cup of fat has rendered , which should take a total of about 6 to 8 minutes', 'remove roast from pan and set a wire rack in pan , and then set roast onto rack', 'pour water over the roast and then pour the wine over the roast', 'cut the 6 cloves of garlic in half lengthwise and with a small knife cut small slits into the top of the roast and insert the garlic clove halves into the roast', 'generously season again with salt and pepper and then sprinkle with rest of the seasonings evenly', 'place roast in the middle of the oven that has been pre-heated to 325 degrees and roast for 2 to 3 hours , or until internal temperature of the meat reaches 130 to 135 degrees for medium-rare', 'remove roast from oven and tent with aluminum foil', 'let stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast', 'set the roast on a cutting board and carve immediately next to each side of each bone', 'every other slice will have a rib bone and every other slice will not have any bone at all', 'serve immediately', 'place all of the juices into a gravy boat with a 1 / 2 pinch of sugar to serve as the au jus', 'the au jus can be used as a gravy or placed into individual small dipping containers'

allow roast to sit at room temp for an hour', 'rinse off the roast and pat it dry', 'rub olive oil and minced / crushed garlic over the entire roast', 'sprinkle the roast with salt and pepper', 'bake uncovered for 1 hour at 375', 'do not open the oven', 'turn off the oven', 'keep roast in the oven for 4 hours', 'do not open the oven', 'after the 4 hours , turn the oven back on to 375 and cook for an additional 30 minutes for rare-medium rare'