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dsi1[_2_] dsi1[_2_] is offline
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Default Cooking a 3 pound standing rib

On Jan 10, 2:10*pm, PLucas > wrote:
> dsi1 > wrote :
>
>
>
> > On Jan 10, 1:23*pm, PLucas > wrote:
> >> dsi1 > wrote in news:67652ed2-b258-4ed7-8874-
> >> :

>
> >> > On Jan 10, 12:51*pm, "Audrey" > wrote:
> >> >> Long, Long time lurker first time poster here. *I have a
> >> >> defrosted 3 pound standing rib roast and I'm wondering how long
> >> >> and what method I should use in preparing it. *I've made much
> >> >> larger standing ribs before but never one this small and all the
> >> >> recipes I've seen are for at least 6 and usually 8 to 10 pound
> >> >> roasts. *I could sure use your expert advise.
> >> >> Audrey

>
> >> > It's most important to have an accurate meat thermometer. It is
> >> > also important to remember to take it out about 8 degrees before
> >> > your desired final temperature. The internal temperature of the
> >> > roast will continue to rise after you remove it from the oven.
> >> > OTOH, with a 3 lb roast, the "heat soak" effect might be less - 5
> >> > degrees? Anyway, you'll soon find out. Good luck!

>
> >> I've *never* used a meat thermometer...... and my roasts have always
> >> come out just as we want them. (Med-rare)

>
> > You're an experienced cook. How does the fact that your roasts come
> > out just as you like help a person that has never cooked a 3 lb roast
> > before?

>
> She has cooked rib roasts before.
>
> It's not brain surgery.
>
>
>
> > I'm an experienced cook and what I've learned is that I need a
> > thermometer.

>
> And what happens when it breaks/the batterries run out?? Do you go
> hungry till you get a new one??


We don't need batteries for thermometers where I'm from! You should
check these out - they're great! :-)

>
> Use your clock.......


And what happens when it breaks/the batterries run out?? Do you go
hungry till you get a new one??

>
> http://www.australian-beef.com/beef/recipes/roast.html
>
> "Beef roast cuts such as Rib, Rib Eye, Tri Tip, Tenderloin, and
> Sirloin...
>
> *Suggested Roasting Times per pound (500 grams)
>
> Oven Temp * * * *Rare * * *Medium * * * Well Done
>
> 390°F (200°C) *15-20 mins *20-25 mins * 25-30 mins
>
> > Then again, I ain't into meat much. Does this make me a
> > bad person? :-)

>
> [SHOCK!!! HORROR!!!] You're *not* into meat much???!!!


If I was a young dude in Oz I'd be stuffing meat into my pie hole too.
Meat is not really a big part of my culture where I'm from. Hell, we
dig Spam! :-)

>
> See .sig below ;-)
>
> --
> Peter Lucas
> Brisbane
> Australia
>
> Tell me what you eat and I'll tell you who you are.
>
> Jean Anthelme Brillat-Savarin