bone in rib eye roast, a mess
carolssis
7 years ago
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colleenoz
7 years agocarolssis
7 years agoRelated Discussions
Rib Roast Report
Comments (60)Posted by joanm "----Dcarch, interesting information. I would be one of those people that would try sous vide just for the ability to get it "exact". I just don't have time to even read about it these days. Was that really london broil? And was it really tender? That would be worth the wait." Indeed, "exact", "prefect" and "repeatability" is what sous vide is all about. The only time you can run into problem is the power goes out when you are cooking. Yes, very tender medium rare London broil that was. Posted by jkom51 "My DH was born and raised in Hong Kong, so everyone eats their meat (no matter what kind) cooked well-done. ------" Well-done meat can be very delicious. Beef, chicken, cooked at 160F is well-done, not bloody and taste very good. Beef, chicken cooked at 212F is way overcooked and dry. dcarch...See MoreLOOKING for: Leftover Rib Bones From Prime Rib
Comments (20)Been wondering where I got the idea that the short rib was somehow part of the prime rib, and found my answer when speaking to the butcher the other day. I was ordering short ribs for a dinner party I am having on Saturday, and he said he'd take them from the rib instead of the chuck. Hmmm, so I asked him to explain. He said that the prime rib bone extends another 12 inches beyond what we normally see when getting a bone-in roast. At the end of that is where the short ribs are located, and are a little less fatty than thse from the chuck. So, thankfully, I cleared up why I connected prime rib to short ribs. Whew, that feels better now. Sue...See MoreSize of standing rib roast for 5 people?
Comments (22)Thanks for all the suggestions. I bought the roast today. The largest they even had was 3 ½ pounds. I took a good look at the sides, looks like a good proportion of meat vs. fat. I should have bought on Sunday when there were more size choices, but I was afraid it might be too long to hold it til Friday. I bought it at a different store today, so no pop-up timer. Dcarch, I paid $ 9/lb, almost twice that! I pay 4.99/lb for pot roast (not willingly: grumble, grumble...) It looks like none of you sear the meat first? Interesting idea, going slow at first and finishing on high. 175 F is the lowest my oven goes. If you take it out when the thermometer registers 120 F for medium rare, how much standing time can you allow? An advantage of finishing it on the higher temperature would be that I would have enough time for the Yorkshire pudding to cook. That needs a hot oven too. I could start baking that, then pop the roast in for the last 10 minutes. I bought asparagus to go with it. I have not decided how to prepare that yet. They are very thin....See MoreA perfect Prime Rib from the Instant Pot.
Comments (18)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....See MoreOlychick
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