A similar method to the CI and Serious Eats methods was posted on Cooking for Engineers in 2005 using a sear first,then roast at 200 degree method. They also suggested taking the roast out of the refrigerator several hours before cooking so that it starts near room temperature and I think this is an important step. I've used this method a lot - always with success. I would definitely suggest the roast first then sear approach both because it is easier and also because if your roast is large enough it may brown sufficiently during the roasting and you might not need to sear at all. One final point - if you want your roast to end up around 125 degrees you will need to take it out at a lower temperature, somewhere around 120-122 degrees because it will go up as it rests. Go for it! It will be delicious. Lee

I know a lot of people use a pressure cooker for ribs and it makes for quick ribs (and other foods). I thought about buying a pressure cooker, especially an electric one but decided against it. I usually brown the ribs, give them a seasoning rub, then into the Nesco and slow cook for a couple of hours. Buffets, Inc. closed down over 80 of their locations but all of the ones in MN stayed open. Guess we patronize them enough to stay open. It's interesting to see peoples' choices. I'm not into "people watching" much but sometimes get a kick out of how people dine. I used to be one who liked ribs drenched in sauce. After trying the "Memphis style" at Chili's I enjoyed them so much I went on a search for different rubs (and found hundreds, well, way more than that!) and now experiment with different rubs. I sometimes add some sauce afterward. And I'm really a fan of country style ribs and yes I know they're technically more of a "chop" but when you cook 'em like ribs and the pork boys are satisfied with the name, that's good enough for me. Hi Sooey. I like the Cook's Country and America's Test Kitchen shows and agree, they have a good website. They don't talk down to you like so many of the cooking shows do, they seem to try to teach. Some of their recipes get a little overboard to get the "perfect" whatever but I still pick up some tips and stuff from the show. Once you know the basics of making ribs, they're not difficult. And usually they're always good if cooked tender. (I'm still full from yesterday!) :)

Mich, I've seen that in the stores and wondered about it. Some detergents don't have enzymes, I stear clear most of the time, however not every load is tragic, so not every load needs enzymes. If there's not a bunch of stains and the clothes just have the normal dust and body oils, that bottle of All probably does a nice job on darks and colors. I'm a powder fan but lately I've been enjoying some liquids, lol. Actually I have found liquids without enzymes make my sheets feel very smooth, I've been using a new boutique one I've run across, I'm not sure yet though if its the lack of enzymes or because its a liquid, but they do feel better I'll send a pic of it in a sec.

Ladies, I used my 8 quart but depending on the size of your roast, the 6 quart will do the job. The recipe comes from the Facebook group Rootitoot Instant Pot. If you are nervous about using a rib roast, try and eye of the round or rump when they go on sale. Rare Roast Beef You can dry-brine the roast ahead of time if you like: rub the roast with 2 tsp kosher salt and refrigerate, covered for 12-24 hours. 3 - 4 lb beef roast salt and pepper 1 Tbsp oil 1 1/2 cups beef broth (or part broth, part red wine) 2 tsp Worcestershire sauce 2 tsp soy sauce 3 cloves garlic, minced 1 tsp herbs of your choice (optional) 1/2 cup water 2 1/2 Tbsp flour Season the roast generously with salt (unless you have brined it – it has enough salt) and pepper. Hit the Saute button and when the display says Hot, add the oil. Brown the roast on all sides. Brown. Not grey. If you want a nice rich, beefy flavour, brown that meat. Transfer the roast to a plate. Deglaze the pot: add the broth and/or wine and the Worcestershire and soy sauces to the pot. Scrape all the browned bits off the bottom and into the liquid. Add the garlic and any herbs you like, rosemary, basil, thyme. Put the trivet in and the roast on the trivet. Close the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button and adjust the time using the + and - buttons to get to either 3 or 4 minutes. That's not a typo. THREE of FOUR minutes. Three for rare, four for medium-rare. When it beeps that it's done, leave it for 50-60 minutes on Keep Warm: 50 for a smaller roast, 60 for a larger one. Open the pot and check the temperature with an instant-read thermometer. 115 for rare, 125 for medium-rare. If it's not quite there, close the pot for another 5 minutes or so. Transfer the roast to a plate and cover with tin foil. Whisk together the flour and water until completely smooth. Remove the trivet and hit the Saute button. When it's boiling, add about half the flour/water slurry to thicken. If you want it thicker, add a little more. Add salt and pepper to taste. The roast will be perfectly succulent and tender. Note: I did not use the soy sauce in the broth.