Boneless prime rib question
JoanM
last month
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floraluk2
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One 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 MorePre-cooked prime rib question
Comments (4)Unless you like medium rare and no rarer than that you will have a hard time reheating a roast that large...unless you portion it out and reheat each portion. The link posted by Theresa doesn't seem to have info about reheating a whole roast, only individual servings. I would wrap closely....leave the au jus to be reheated separately and warm in a low oven...maybe until the center measures 100 with a instant read. That if you want to maintain some rare...make it perhaps 110 for medium...it will continue to cook after you remove it from the oven. It is already cooked and browned....you simply want to warm it to serving temp without drying it out. Heat the au jus and put a spoonful over any serving that may seem too cool rare. sounds lovely! I am for sure jealous! Linda C...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 MoreUses for leftover prime rib?
Comments (35)I didn't think earlier, but this is an excellent dish for using up cooked meats. It calls for beef or lamb, but I have made it with roast pork or chicken as well and it is delicious. Lamb or Beef Jhal Fraizi -from, "Foolproof Indian Cooking," by Madhur Jaffrey-with slight changes and notes of my own. 350 g (12 oz) cooked, boneless roast lamb or beef 3 T olive oil 1/4 t cumin seeds 1/4 t brown mustard seeds** 8 fenugreek seeds*** 100 g (1 medium) green bell pepper, cut into strips. 1-2 hot green chilies (such as serranos), cut into long, thin slivers. (****Ms. Jaffrey says not to remove the seeds, but if you've a tender mouth, I would scrape the seeds & pith out to cool the dish down.) 150 g (1 medium) onion, cut into half rings, similar in size to the peppers. 1 t Worcestershire sauce 1 t ground cumin 1 t ground coriander 1/4 t ground turmeric 3/4 t salt Freshly ground black pepper to taste. Julienne the cooked meats in 1/4 to 1/2 inch strips. Heat the oil over a medium high heat until quite hot, then add the cumin, mustard and fenugreek seeds. The mustard seeds will begin to pop, when they do, add the bell pepper, onion, and chilies. Stir fry until the onions & peppers are wilted, and perhaps beginning to brown a bit (but not much) and add the meat and other seasonings. Heat through. ****************************************************** This is very good with some plain rice and a side of plain yogurt or a yogurt raita of some kind as a cooling foil to the spiciness of the dish. A simple raita can be made by mixing half a cup of plain yogurt with a couple of tablespoons of grated, squeezed (to remove excess liquid) cucumber and a teaspoon or so of minced mint or cilantro, adding a bit of salt if you like. **Plain, yellow mustard seeds will work as well, if you've got some on hand already and don't want to search out and buy brown just for this recipe. ***It doesn't sound like much, but fenugreek is quite potent, and the flavor is distinct. Fenugreek also keeps a long, long time, much longer than most spices. There really isn't anything I can think of that would be similar, but if you need to do without it, something slightly sweet but pungent would work--maybe some minced cilantro or mint, added at the last minute....See MoreJoanM
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