Friday Meals on Reels: Ferris Bueller’s Day Off.

I’ll admit that our foodgrab this week isn’t all that spectacular or insightful or metaphoric or any of those usual things, but perhaps that’s the true beauty of the foodgrab. Its mystical powers are not always known to us, its meaning not always clear. O, foodgrab; how you do vex us so.

Still, today’s grab from Ferris Bueller’s Day Off could be seen as representing a career high for actor Alan Ruck, who will live forever in cinematic history for little more than rather perfectly personifying Ferris Bueller’s weenie friend Cameron – seen here at the rather trudging 45-minute mark:
But I know your mouth is watering as you contemplate the foodstuff that the enravishing and inescapably captivating Mrs. Burbanked has for you, after the jump.

Today’s Friday Meals on Reels: Life Moves Pretty Fast Teen Rebel Rib Roast

• 1 standing rib roast, perhaps 5 lbs.
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder

Take your rib roast out of social studies class and let it sit at room temperature for at least one hour prior to preparation. Preheat the oven to 375° F and rub that roast with the olive oil in an entirely indecent manner until it’s coated. Then place the roast on a rack in a roasting pan with the Cameron side (the bony one) on the bottom and the Edie McClurg (fatty) side up. Combine the salt, pepper and garlic powder in a bowl and then rub the mixture onto the roast.

Here’s the clever part: roast the roast in the oven for only one hour and then turn the oven off but leave the roast inside. Don’t even open the oven door, just leave the roast in there for three more hours. Then, 45 minutes to an hour before you want to eat, turn the oven back on to 375° F and reheat the roast. Remove it from the oven and let it sit for 10 minutes or so, or at least as long as it takes you to mind your Ps and Qs, buster, and remember who you’re dealing with.