Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
I am looking for a recipe for cooking prime rib, by pre heating the oven to
something like 500 deg, then putting the prime rib in, and turning the oven off, for a set length of time. I saw the recipe for this, but can't remember the times, and temp. Any help here? Thanks to all and have a happy new year, Kathy |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
Why would you eat something that is directly related to Mad-Cow disease.
Wouldn't you rather just use a gun it would be much faster. Over40pirate wrote: > I am looking for a recipe for cooking prime rib, by pre heating the oven to > something like 500 deg, then putting the prime rib in, and turning the oven > off, for a set length of time. I saw the recipe for this, but can't remember > the times, and temp. Any help here? > Thanks to all and have a happy new year, Kathy |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
|
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
Over40pirate wrote:
> I am looking for a recipe for cooking prime rib, by pre heating the oven to > something like 500 deg, then putting the prime rib in, and turning the oven > off, for a set length of time. I saw the recipe for this, but can't remember > the times, and temp. Any help here? > Thanks to all and have a happy new year, Kathy Google is your friend . I ran across this recipe many times when planning my beef roast for Christmas. Still not sure how i feel about leaving the oven off for so long, and leaving the roast out at room temperature for an hour. -Seattlejo http://www.finedinings.com/prime_rib_of_beef.htm Prime Rib Roast, at room temperature (very important) Dijon mustard Fresh thyme Fresh garlic cloves, minced Kosher salt Freshly cracked black pepper Au Jus (**recipe below) Horseradish sauce The rib roast, bone side down, starting at the tail or narrow end, make a flap by cutting the fat strip on top of the meat, going toward the thicker part, as far as you can without severing it. Lay the fat strip back, and set aside. Mix Dijon, thyme, garlic, salt and pepper in a small bowl. Spread this mixture on the meat underneath the flap which you just made. Replace the flap and use kitchen string to loosely wrap the meat to keep the flap in place as it roasts, otherwise the flap will curl up. Place roast in oven in a shallow roasting pan. Make sure your roast is at room temperature before you place it in the oven, otherwise you will have an uncooked roast at the end of the cooking cycle. Set the oven temperature at 500° degrees F. Multiply the roast poundage on the package times 5 minutes to determine the amount of time the meat will roast at 500° degrees F. Be as accurate as possible! example: if your roast weighs 5.53 pounds, then multiply 5.53 (pounds) times 5 (minutes) which equals = 27.65. This means you will roast your meat for (27.65) or 28 minutes. At the end of the 28 minutes, turn the oven temperature off. Leave the roast in the oven for at least 2 hours. During this 2 hour time, do not open the oven door as the meat is still cooking. This method will produce a perfect prime rib, guaranteed, every time, if you follow the instructions carefully. Prepare au jus, recipe follows. Place a thick slice of prime rib on each plate. Use two small containers, one for horse radish sauce and the other for au jus for dipping and serve. |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
I still fail to understand why anyone would cook a standing rib roast with
any method other than simply measuring the internal temperature. There really isn't a need (that I can see) to use esoteric calculations when all you need to do is stick a thermometer in it. Hasta, Curt Nelson |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
Seattlejo wrote:
> Over40pirate wrote: > >> I am looking for a recipe for cooking prime rib, by pre heating the >> oven to >> something like 500 deg, then putting the prime rib in, and turning the >> oven >> off, for a set length of time. I saw the recipe for this, but can't >> remember >> the times, and temp. Any help here? >> Thanks to all and have a happy new year, Kathy > > > Google is your friend . I ran across this recipe many times when > planning my beef roast for Christmas. Still not sure how i feel about > leaving the oven off for so long, and leaving the roast out at room > temperature for an hour. > -Seattlejo > > http://www.finedinings.com/prime_rib_of_beef.htm > > Prime Rib Roast, at room temperature (very important) > Dijon mustard > Fresh thyme > Fresh garlic cloves, minced > Kosher salt > Freshly cracked black pepper > Au Jus (**recipe below) > Horseradish sauce > > The rib roast, bone side down, starting at the tail or narrow end, make > a flap by cutting the fat strip on top of the meat, going toward the > thicker part, as far as you can without severing it. Lay the fat strip > back, and set aside. > > Mix Dijon, thyme, garlic, salt and pepper in a small bowl. Spread this > mixture on the meat underneath the flap which you just made. Replace the > flap and use kitchen string to loosely wrap the meat to keep the flap in > place as it roasts, otherwise the flap will curl up. Place roast in oven > in a shallow roasting pan. > > Make sure your roast is at room temperature before you place it in the > oven, otherwise you will have an uncooked roast at the end of the > cooking cycle. > > Set the oven temperature at 500° degrees F. > Multiply the roast poundage on the package times 5 minutes to determine > the amount of time the meat will roast at 500° degrees F. Be as > accurate as possible! example: if your roast weighs 5.53 pounds, then > multiply 5.53 (pounds) times 5 (minutes) which equals = 27.65. This > means you will roast your meat for (27.65) or 28 minutes. At the end of > the 28 minutes, turn the oven temperature off. Leave the roast in the > oven for at least 2 hours. > > During this 2 hour time, do not open the oven door as the meat is still > cooking. > > This method will produce a perfect prime rib, guaranteed, every time, if > you follow the instructions carefully. > > Prepare au jus, recipe follows. Place a thick slice of prime rib on each > plate. Use two small containers, one for horse radish sauce and the > other for au jus for dipping and serve. My sister swore by a recipe similar to this. I couldn't get the nerve to try it. I think it was popular in the 60's or 70's, which lets you know my age. It must have the bones to absorb the heat and then "roast" the meat or something like that. Rusty |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
Over40pirate wrote:
> I am looking for a recipe for cooking prime rib, by pre heating the > oven to something like 500 deg, then putting the prime rib in, and > turning the oven off, for a set length of time. I saw the recipe for > this, but can't remember the times, and temp. Any help here? > Thanks to all and have a happy new year, Kathy |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
Over40pirate wrote:
> I am looking for a recipe for cooking prime rib, by pre heating the > oven to something like 500 deg, then putting the prime rib in, and > turning the oven off, for a set length of time. I saw the recipe for > this, but can't remember the times, and temp. Any help here? > Thanks to all and have a happy new year, Kathy That's the way I usually prepare my (bone in) prime rib. Preheat oven to 500F. Stud the roast with garlic, sprinkle well with black pepper and a little salt. I also pat on a small amount of thyme on it. Pop it in a roasting pan and into the oven. Turn down the heat to 375F and roast for one hour. Turn the oven off and don't open the door. Let it sit in the hot oven for 2 hours. Turn it back on at 375F and roast about 40 minutes. Remove from oven and let stand 10 minutes before slicing. The roast comes out graduated from nearly well done on the ends to medium-rare in the middle. Jill |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
|
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
"Over40pirate" > wrote in message ... > I am looking for a recipe for cooking prime rib, by pre heating the oven to > something like 500 deg, then putting the prime rib in, and turning the oven > off, for a set length of time. I saw the recipe for this, but can't remember > the times, and temp. Any help here? > Thanks to all and have a happy new year, Kathy Details for this can be found he http://www.melindalee.com/recipearch...124&item_id=93 |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
No just have a few questions. There won't be any need for Cardiology soon.
Bob Pastorio wrote: > wrote: > >> Why would you eat something that is directly related to Mad-Cow disease. >> Wouldn't you rather just use a gun it would be much faster. > > > Tired of trolling in sci.med.cardiology already? Or are you branching out? > > Pastorio > >> Over40pirate wrote: >> >>> I am looking for a recipe for cooking prime rib, by pre heating the >>> oven to >>> something like 500 deg, then putting the prime rib in, and turning >>> the oven >>> off, for a set length of time. I saw the recipe for this, but can't >>> remember >>> the times, and temp. Any help here? >>> Thanks to all and have a happy new year, Kathy >> >> >> > |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
"Curt Nelson" > wrote in message ... > I still fail to understand why anyone would cook a standing rib roast with > any method other than simply measuring the internal temperature. > > There really isn't a need (that I can see) to use esoteric calculations when > all you need to do is stick a thermometer in it. > Because the slower methods turn out variably-done meat, from well done on the outsides and edges to more rare on the inside. The high temp method (500 degree oven, 5 minutes per pound) yields a uniformly medium rare roast from about one-quarter inch inside the edges to the center. That's why. pavane |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
> wrote in message hlink.net... > Why would you eat something that is directly related to Mad-Cow disease. > Wouldn't you rather just use a gun it would be much faster. Very helpful advise. I would suggest you try it on yourself first. Dimitri |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
<PLONK>
-- read and post daily, it works! rosie as I grow older, I pay less attention to what men say. I just watch what they do. ..............................andrew carnegie > wrote in message hlink.net... > No just have a few questions. There won't be any need for Cardiology soon. > > Bob Pastorio wrote: > > > wrote: > > > >> Why would you eat something that is directly related to Mad-Cow disease. > >> Wouldn't you rather just use a gun it would be much faster. > > > > > > Tired of trolling in sci.med.cardiology already? Or are you branching out? > > > > Pastorio > > > >> Over40pirate wrote: > >> > >>> I am looking for a recipe for cooking prime rib, by pre heating the > >>> oven to > >>> something like 500 deg, then putting the prime rib in, and turning > >>> the oven > >>> off, for a set length of time. I saw the recipe for this, but can't > >>> remember > >>> the times, and temp. Any help here? > >>> Thanks to all and have a happy new year, Kathy > >> > >> > >> > > > |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
On Thu, 1 Jan 2004 06:26:14 -0600, "jmcquown" >
wrote: wrote: >> No just have a few questions. There won't be any need for Cardiology >> soon. >> >You don't have questions, you spout vegetarian platitudes upon which you are >hanging the beef scare hat. I know one way to make you go away. Killfile. > >Jill Jill, have you been reading the news this week? Do you realize that it will put your life at risk to eat meat that is taken from a portion of a mad cow disease infected beef carcass located close to the brain or the backbone? This dangerous area includes t-bone and porterhouse steaks. It wouldn't be a brillant idea for anybody to be eating ground meat products until the government and the beef industry become less greedy and admit there are problems to deal with! If you happen to get some meat with the mad cow disease in it, you can boil the meat for hours without killing this disease! Do you want to put your family at risk? This has nothing to do with someone who prefers the vegan eating style. Anyone who intentionally eats mad cow tainted meat is a fool. Consumer Reports has been pleading with the government to put more tests into place at the slaughter houses to detect this disease but they can't seem to get the beef industry lobbyist's who seem to be in charge of the USDA to listen to them? You only have one life! I love to eat beef myself but I am not going to intentionally try to get a fatal illness for the sake of saving the profits on some tainted meat. Regards, Bill |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
On Thu, 1 Jan 2004 06:26:14 -0600, "jmcquown" >
wrote: wrote: >> No just have a few questions. There won't be any need for Cardiology >> soon. >> >You don't have questions, you spout vegetarian platitudes upon which you are >hanging the beef scare hat. I know one way to make you go away. Killfile. > Ah yes, the old beef scare hat routine, I might have known. modom |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
Bill wrote:
> On Thu, 1 Jan 2004 06:26:14 -0600, "jmcquown" > > wrote: > >> wrote: >>> No just have a few questions. There won't be any need for >>> Cardiology soon. >>> >> You don't have questions, you spout vegetarian platitudes upon which >> you are hanging the beef scare hat. I know one way to make you go >> away. Killfile. >> >> Jill > > > Jill, have you been reading the news this week? (snip) > Bill Bill, haven't you been reading I'm already deathly ill? At any rate I'm already eating mad chickens, or at least soup made thereof, and ****ed off pork, or at least bacon or sausage from said ****ed off pork. I'm getting to the sick seafood later in the week. Jill |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
On Thu, 1 Jan 2004 14:39:23 -0600, "jmcquown" >
wrote: >Bill, haven't you been reading I'm already deathly ill? At any rate I'm >already eating mad chickens, or at least soup made thereof, and ****ed off >pork, or at least bacon or sausage from said ****ed off pork. I'm getting >to the sick seafood later in the week. > >Jill Oh, I see...my wife has those times also! :-) This morning when she told me she had bought hamburger on sale at the grocery store and hot dogs that were on sale I said duh...you know why they are on sale? Then she got ****ed off and asked me why I was woofing down the sausage she had just cooked if I was worked about catch a disease...then I explained to her again it's a mad cow not a mad pig disease! Oh well, now I will shut up and go eat some oatmeal to reduce my overall cholesteral from eating sausage. Bill |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
I believe in gun control and don't purchase or have firearms of anykind
nor do my friends or family. I was just suggestion this as a solution for thouse such as yourself who like carnage. Dimiri wrote: > > wrote in message > hlink.net... > >>Why would you eat something that is directly related to Mad-Cow disease. >>Wouldn't you rather just use a gun it would be much faster. > > > > Very helpful advise. > > I would suggest you try it on yourself first. > > Dimitri > > |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
Bill wrote:
> You only have one life! I love to eat beef myself but I am not going > to intentionally try to get a fatal illness for the sake of saving the > profits on some tainted meat. Well, who can resist such cleanly reasoned thinking? Pastorio |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
Bill wrote:
> On Thu, 1 Jan 2004 14:39:23 -0600, "jmcquown" > > wrote: > >> Bill, haven't you been reading I'm already deathly ill? At any rate >> I'm already eating mad chickens, or at least soup made thereof, and >> ****ed off pork, or at least bacon or sausage from said ****ed off >> pork. I'm getting to the sick seafood later in the week. >> >> Jill > > > Oh, I see...my wife has those times also! :-) Heheh, no, you don't see Happy New Year! |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
pavane wrote:
> "Curt Nelson" > wrote in message > ... > >>I still fail to understand why anyone would cook a standing rib roast with >>any method other than simply measuring the internal temperature. There are several variables that will affect the finished result that just measuring the temp won't address. If the meat went in very cold, it will take a longer time for the center to get to temp. That means that the outside will be more cooked than if the meat were warmer to begin with. If the meat is cooked at a low temperature, the outside will be less cooked and more moist when the center is to temp. Cooking the meat at high temp means that the outside will be more cooked and more of the juices in the center will migrate to the surface and end up evaporating from the surface with the excess dripping into the pan. >>There really isn't a need (that I can see) to use esoteric calculations >> when all you need to do is stick a thermometer in it. I agree about the esoteric calculations, but not about *just* relying on the thermometer without taking into account anything else. > Because the slower methods turn out variably-done meat, > from well done on the outsides and edges to more rare on > the inside. > > The high temp method (500 degree oven, 5 minutes > per pound) yields a uniformly medium rare roast from about > one-quarter inch inside the edges to the center. That's why. Well, sorta. Slow-cook methods will provide that medium-rare roast as well with rather a greater yield. Medium-rare is defined as having a browned outside and a cool red center. Medium is brown outside and warm pink center. In my restaurants, we roasted in convection and conventional ovens as well as roaster-holders. We tested a wide variety of temperature combinations beginning with the temp of the meat going in and fixed as well as varying temperatures during the cook. We found the best results (pretty much what you describe above) coming from a consistent low temp roast, varying with the ovens used. We cooked at 220F in the roaster-holders to a center temp of 120F (rare) and switched to 142F to hold and finish over several hours. Conventional ovens were set to different temps depending on whether we used a 109 (bone-in) or 112 (boneless) rib. We cooked between 220 and 250 to 120 center. Convections were set to 205. We tried to let our ribs sit at room temp for 2 hours before cooking, but that wasn't always possible. Of all the methods we tested, the constant low-temp gave us the best yield; a much higher ratio of finished to raw material and the least pan juice. Both of those indices mean that more moisture remains in the meat. Pastorio |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
|
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
|
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
Have a large piece of prime rib and enjoy the spinal process.
JimLane wrote: > wrote: > >> Why would you eat something that is directly related to Mad-Cow disease. >> Wouldn't you rather just use a gun it would be much faster. >> >> Over40pirate wrote: >> >>> I am looking for a recipe for cooking prime rib, by pre heating the >>> oven to >>> something like 500 deg, then putting the prime rib in, and turning >>> the oven >>> off, for a set length of time. I saw the recipe for this, but can't >>> remember >>> the times, and temp. Any help here? >>> Thanks to all and have a happy new year, Kathy >> >> >> > > You must have been infected with a spongy brain if you think anyone give > a ff about you troll. > > > jim |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
> wrote in message link.net... > I believe in gun control and don't purchase or have firearms of anykind > nor do my friends or family. > I was just suggestion this as a solution for thouse such as yourself who > like carnage. > > It figures...... ROTFLMAO! Dimitri |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
Bob Pastorio > wrote:
> wrote: > > Why would you eat something that is directly related to Mad-Cow disease. > > Wouldn't you rather just use a gun it would be much faster. > Tired of trolling in sci.med.cardiology already? Or are you branching out? I'm beginning to think bistoury is the reincarnation of Jai Maharaj. Anyone remember that nutjob? Bill Ranck Blacksburg, Va. |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
On Sat, 03 Jan 2004 17:42:06 -0600, Alan wrote:
> On 31 Dec 2003 22:57:13 GMT, ospam (Over40pirate) > wrote: > >>I am looking for a recipe for cooking prime rib, by pre heating the oven to >>something like 500 deg, then putting the prime rib in, and turning the oven >>off, for a set length of time. I saw the recipe for this, but can't remember >>the times, and temp. Any help here? >>Thanks to all and have a happy new year, Kathy > > Why are you interested in that method? > > Because it's weird? I just did a ribeye roast using a variation of this, and it was lovely and tender and tasty. Anyway, here's an old post about it from rec.food.recipes: BEGIN QUOTED POST: To everyone who has asked for a delicious way to prepare prime rib, THIS IS IT. I have made it numerous times and have never had it turn out less than delicious. Since rib eye roast is fairly expensive, you sure don't want to risk it turning out blah! Prime rib with horseradish sauce and Yorkshire pudding are a marriage made in heaven, so I've included my favorite recipe after the Roast Beast recipe. Enjoy! MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Leave Me Alone Roast Beast Categories: Company, Beef, Favorite, Lamb Yield: 8 servings 4 lb Roast of beef Cooking oil MMMMM---------------------HORSERADISH SAUCE-------------------------- 1 Tbsp Horseradish, prepared 1/2 cup Sour cream 1/2 cup Mayonnaise Preheat oven [MANDATORY] to 500 F. (Yes, five hundred.) Make sure oven reaches the full 500 F before proceeding. Coat outside of meat with oil, be sure and coat ALL exposed parts, in creases, everywhere. Put in cooking pan, I like one which has a grate so that the meat doesn't sit in the juices. Cook boneless roast at 500 F for 5 minutes per pound for extremely rare, 7 minutes/lb for very rare. For bone-in roast, use 10 minutes/lb for medium-rare. Turn off oven. DO NOT OPEN DOOR. Go away, leave it alone for...oh overnight, or at least several hours. You may use almost any size roast, following the minutes/pound rule. You may also use pork, or probably any other "roast" you wish. Horseradish sauce: mix all ingredients well with spoon. Serve on the side. Joan's comments: I thought this was very strange the first time I heard about it, but in the South, it's the only way you can have a roast in the summer (if you don't have air conditioning). It doesn't spoil sitting in the oven overnight. It doesn't burn by the high heat. BTW: my child always calls it "Roast Beast" instead of "Roast Beef", you should see the looks he gets in a restaurant. <G> Sylvia's comments: Oh my stars! <burp> I used a rib eye roast and let it sit about 4 hours after turning the oven off. It was deliciously very rare, just like I like it. I used a 4 lb rib eye roast, and generously sprinkled with salt and pepper after coating it with oil. I served it with Yorkshire pudding and horseradish sauce and fresh steamed cauliflower and we all ate WAY too much. Another time, when I bought the roast at 4:30 and wanted to serve it that night, I gave it an extra 2 minutes/lb and only let it sit 1/2 hour. Definitely tastier if you let it sit for hours, but it was still delicious. I also used this to roast a leg of lamb. It was "semi-boneless" which I think was a terrible misnomer, there was a BIG leg bone through the middle, so I gave it 10 minutes/lb and it was a nice medium-rare. Donald McIntire's comments: With regard to others' questions about the rate of cool-down, I checked when I did my roast. With an ambient temperature of about 72 F in the kitchen, one hour after I turned the gas oven off, the temperature in the oven was about 220 F. (I have an oven thermometer which I can see through the door.) At two hours, it was about 175 F and at three hours it was below 100 F. Nutritional information per serving: xx calories, x.x gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat, x.x mg iron, xx mg calcium, xx% of calories from fat. Brought to you by MMCONV and SylviaRN (at) canada (dot) com, creator of Frazzled Cook breadmachine mixes, homepage http://ourworld.compuserve.com/homepages/SylviaRN From: Joan Mershon The Lunatic Fringe Bbs Doug |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
On Sun, 4 Jan 2004 19:38:07 +0000 (UTC), wrote:
> Bob Pastorio > wrote: >> wrote: > >>> Why would you eat something that is directly related to Mad-Cow disease. >>> Wouldn't you rather just use a gun it would be much faster. > >> Tired of trolling in sci.med.cardiology already? Or are you branching out? > > I'm beginning to think bistoury is the reincarnation of Jai Maharaj. > Anyone remember that nutjob? Shh, I think he may still be around. Doug |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
"Doug Weller" > wrote in message . .. > On Sat, 03 Jan 2004 17:42:06 -0600, Alan wrote: > > > On 31 Dec 2003 22:57:13 GMT, ospam (Over40pirate) > > wrote: > > > >>I am looking for a recipe for cooking prime rib, by pre heating the oven to > >>something like 500 deg, then putting the prime rib in, and turning the oven > >>off, for a set length of time. I saw the recipe for this, but can't remember > >>the times, and temp. Any help here? > >>Thanks to all and have a happy new year, Kathy > > > Another variation which has worked well for me - as recently as New Year's Eve * Exported from MasterCook * Ann Seranne's Perfect Rare Rib Roast of Beef Recipe By :Nika Hazelton Serving Size : 0 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Rib Roast -- trimmed and short ribs removed Flour Salt and Pepper -- to taste Remove the roast from the refrigerator 2 1/2 to 4 hours before cooking. Preheat the oven to 500. This should take about 20 minutes and is essential. Place roast, fat side up, in a shallow roasting pan. Sprinkle lightly with the flour and rub flour lightly into fat with fingers. Lightly rub in a little salt and pepper. Put roast in preheated oven. Roast according to the following time chart. 4 1/2 to 5 pounds: 25-30 minutes (2 ribs) 8 to 9 pounds: 40-45 minutes (3 ribs) 11 to 12 pounds: 55-60 minutes (4 ribs) Time exactly and do not open the oven door at any time. Allow the finished roast to remain in the oven until the oven has cooled to lukewarm (about 2 hours). Roast will be brown and crunchy on the outside and have an internal heat that will suitable for serving as long as 2-4 hours after taking out of the oven, as long as it is kept in a warm place. A large roast will keep the internal heat longer than a small one. Make the gravy when you finally take the roast out of the oven. Description Different, very successful, and painless way to cook a rib roast." |
|
|||
|
|||
Cooking prime rib, with turning oven off to cook
"Ribitt" > wrote in message news:Hx0Kb.140640 > ..... > Another variation which has worked well for me - as recently as New Year's > Eve > > * Exported from MasterCook * > > Ann Seranne's Perfect Rare Rib Roast of Beef > > Recipe By :Nika Hazelton > Serving Size : 0 Preparation Time :0:00 > Categories : Beef > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 Rib Roast -- trimmed and short ribs removed > Flour > Salt and Pepper -- to taste > > Remove the roast from the refrigerator 2 1/2 to 4 hours before cooking. > Preheat > the oven to 500. This should take about 20 minutes and is essential. Place > roast, fat side up, in a shallow roasting pan. Sprinkle lightly with the > flour > and rub flour lightly into fat with fingers. Lightly rub in a little salt > and > pepper. Put roast in preheated oven. Roast according to the following time > chart. > 4 1/2 to 5 pounds: 25-30 minutes (2 ribs) > 8 to 9 pounds: 40-45 minutes (3 ribs) > 11 to 12 pounds: 55-60 minutes (4 ribs) > > Time exactly and do not open the oven door at any time. > Allow the finished roast to remain in the oven until the oven has cooled > to lukewarm (about 2 hours). > Roast will be brown and crunchy on the outside and have an internal heat > that will suitable for serving as long as 2-4 hours after taking out of > the oven, as long as it is kept in a warm place. A large roast will keep > the internal heat longer than a small one. > Make the gravy when you finally take the roast out of the oven. > > Description Different, very successful, and painless way to cook a rib > roast." > This is authentic. Craig Claiborne in his "The New New York Times Cookbook" credited Ann Seranne with having perfected this high heat technique. pavane |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Alternate Methods for Cooking a Prime Rib Roast | General Cooking | |||
Cooking prime rib | General Cooking | |||
Small prime rib- best cooking method? | General Cooking | |||
How to cook Prime Rib roast? | General Cooking | |||
prime rib cooking question | General Cooking |