Boneless prime rib question
JoanM
last month
Featured Answer
Sort by:Oldest
Comments (7)
floraluk2
last monthRelated Discussions
Has anyone cooked prime rib using Auto Roast in their Miele oven?
Comments (25)gma_j, I see now you were referring to setting the probe temperature. I haven't used my Miele probe; I use the speed oven for smaller things, where a probe is less useful. But it really does snap in place with a loud click; so if yours didn't, that could be the problem. Larger things generally go into my E'lux oven; that probe works fine. The speed oven pre-heats quickly, so if something fits its faster to cook it there. Its useful for re-heating (use MasterChef, if you know the weight), as well as stuff like baked potatoes (in combination mode), and for roasting, braising, or convection baking small portions. I've rarely used defrost, or broil (except to finish browning something like ribs). The Miele's manuals leave much to be desired. While we wait for mojavean or someone smart to write a decent Miele speed oven cookbook, a variety of recipes on the Miele site can get you started on some dishes (see link). Here is a link that might be useful: Miele recipies...See MoreOne more prime rib question
Comments (9)I prefer more of an au jus than a gravy, but like Sharon, I don't mind a sauce made with red wine and beef broth. Funny, I like a little port in a sauce with beef tenderloin, but I don't want port on my prime rib. Ann...See MorePrime Rib
Comments (12)I've had trouble over the years finding one that I can consistently rely on. Last year I tried Paul Dean's recipe (the one where you roast it for awhile, then leave the oven off for several hours and then turn it back on for a little bit). That was the best roast yet. But like terri mentions, you really can't cook anything else in your oven with this method. So I usually steam some veggies and make a potato dish on the stove.......and continue to ask Santa for a second oven. I'm a little concerned that you might be trying this for the first time for people at Christmas. It can be a trial and error thing, and that's alot of expensive meat. Its always better to undercook and slowly add more time than to have it overcooked. I finally bought a digital thermometer so I can watch the temp from outside the oven. Good luck!...See MoreBoneless Cross Rib Roast
Comments (6)The theroy behind cooking meat at very low temperature and very long time is complicated, but you don't have to go into all the details to end up with a wonderful end result. Here is a direct quote from another forum where there are many interests in this topic. Just to be clear, cooking at 133f will require a very accurate temperature control. If you are doing it in a regular oven, you may want to go higher and also check the temperature frequently: dcarch ------------------------------------------------ " My cross-rib roast was a big success. So, here are the details. Cooked at 133F for 18 or 20 hours. Then given crust in a medium hot pan with some olive oil. I wanted to make sure that the outer fat got crispy -- so the browning was in medium hot rather than smoking hot pan like I usually use to sear post-sous vide. It worked out nicely. This was a boneless roast and I snipped the twine and unrolled it before putting it into the bag since I realized that the deboning might have introduced contaminants. (The roast was 4.5 inches thick rolled up so I decided to err on the side of caution). Anyway, the result was great. This medium-quality fairly inexpensive roast ended up tasting like a much higher-quality roast. It was fork-tender without being mushy. And made for amazing sandwiches the next day. "...See MoreJoanM
last monthchloebud
last monthchloebud
last month
Related Stories
KITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full StoryINSIDE HOUZZA New Houzz Survey Reveals What You Really Want in Your Kitchen
Discover what Houzzers are planning for their new kitchens and which features are falling off the design radar
Full StoryINDUSTRIAL STYLE9 Imaginative Ideas for Industrial Rebar in the Garden
Inexpensive and unexpected, steel bar from any big-box hardware store can give your landscape an edgier look
Full StoryKITCHEN APPLIANCESConsidering a New Kitchen Gadget? Read This First
Save money, time and space by learning to separate the helpers from the hassles
Full StoryKITCHEN DESIGNStandouts From the 2014 Kitchen & Bath Industry Show
Check out the latest and greatest in sinks, ovens, countertop materials and more
Full StoryFUN HOUZZ31 True Tales of Remodeling Gone Wild
Drugs, sex, excess — the home design industry is rife with stories that will blow your mind, or at least leave you scratching your head
Full StoryPETSSo You're Thinking About Getting a Dog
Prepare yourself for the realities of training, cost and the impact that lovable pooch might have on your house
Full StoryMOST POPULARHow to Add a Backyard Shed for Storage or Living
Need a home office, a playspace or extra room for your stuff? Learn about off-the-shelf, prefab and custom sheds
Full StoryKITCHEN APPLIANCES9 Places to Put the Microwave in Your Kitchen
See the pros and cons of locating your microwave above, below and beyond the counter
Full StoryHOUSEKEEPINGHow to Clean Your Range and Oven
Experts serve up advice on caring for these kitchen appliances, which work extra hard during the holidays
Full Story
JoanMOriginal Author