We've got a 1.22 kg ribeye roast, how do people recommend we cook it?
Thanks.

Doug

Ed did one at Christmas. Basically, you lay it in a roasting pan with fat
side up
and cook about 15 minutes per pound at about 350F. However, it's best to use
a meat thermometer
especially if you want it rare or medium rare. Ours finished fast.

We followed a recipe in found at epicurious.com. Rubbed it with thyme before
roasting,
and used pan drippings to prepare an herb/wine/shallot sauce. It was
excellent.

Ed

"Doug Weller" > wrote in message
...
> We've got a 1.22 kg ribeye roast, how do people recommend we cook it?
> Thanks.
>
> Doug

In message > , Jag Man
> writes
>Ed did one at Christmas. Basically, you lay it in a roasting pan with fat
>side up
>and cook about 15 minutes per pound at about 350F. However, it's best to use
>a meat thermometer
>especially if you want it rare or medium rare. Ours finished fast.

I asked for a "simple meat thermometer" for Christmas, my nearest and
dearest overrode this and bought me a fancy one. It is in two parts, a
calculator type body with display, and a probe with a shielded lead
which plugs into the calculator bit. The calculator bit has magnets on
the back so sticks to the oven door which can be closed on the lead. I
wasn't sure how useful this all singing all dancing thing would be.

Christmas day lunch was roast beef so I had to try it out. I programmed
the thing to beep when the centre of the beef reached 47C ( I like it
very rare) and always rest it for 30 minutes before carving. This is
what the instruction book indicated as the temperature needed. Not yet
trusting the gadget I worked out when I was going to remove the beef
regardless of what the thermometer said!

It was fascinating watching the temperature slowly increase and
surprise, surprise it starting beeping at just the time I'd intended to
remove it anyway. I was instantly converted to loving the thing :-)
I'm now going to use it every time I roast meat and not bother with the
weight calculation, but it will really come into it's own during the BBQ
season. I always find it tricky to get a leg of lamb, or rib of beef,
just right when using the BBQ because the BBQ temperature goes up and
down like a whore's knickers ;-)
--
Malcolm

" > wrote in
:

> On Fri, 2 Jan 2004 09:42:18 +0000, Malcolm Loades
> > wrote:
>
>>In message > , Jag Man
> writes
>>>Ed did one at Christmas. Basically, you lay it in a roasting pan with
>>>fat side up
>>>and cook about 15 minutes per pound at about 350F. However, it's best
>>>to use a meat thermometer
>>>especially if you want it rare or medium rare. Ours finished fast.
>>
>>I asked for a "simple meat thermometer" for Christmas, my nearest and
>>dearest overrode this and bought me a fancy one. It is in two parts,
>>a calculator type body with display, and a probe with a shielded lead
>>which plugs into the calculator bit. The calculator bit has magnets
>>on the back so sticks to the oven door which can be closed on the
>>lead. I wasn't sure how useful this all singing all dancing thing
>>would be.
>>
>>Christmas day lunch was roast beef so I had to try it out. I
>>programmed the thing to beep when the centre of the beef reached 47C (
>>I like it very rare) and always rest it for 30 minutes before carving.
>> This is what the instruction book indicated as the temperature
>>needed. Not yet trusting the gadget I worked out when I was going to
>>remove the beef regardless of what the thermometer said!
>>
>>It was fascinating watching the temperature slowly increase and
>>surprise, surprise it starting beeping at just the time I'd intended
>>to remove it anyway. I was instantly converted to loving the thing
>>:-) I'm now going to use it every time I roast meat and not bother
>>with the weight calculation, but it will really come into it's own
>>during the BBQ season. I always find it tricky to get a leg of lamb,
>>or rib of beef, just right when using the BBQ because the BBQ
>>temperature goes up and down like a whore's knickers ;-)
>
> What kind was it? I buy my own presents, and I usually start buying
> them sometime in January. That sounds like something I'd want. Not
> being sure which one of those types of meat thermometers are good or
> not, I thought since you had already had good results with yours that
> maybe you'd let us know where she got it from and all.
> --
> candeh
>

A caution on the digital meat thermometer. Most of these thermometers
cannot exceed 392F in temperature (the wires inside the braided shield
shorts out when the insulation on them melts). This limits their usefulness
during BBQ Season, as a good BBQ can get upwards of 700F or more. So check
out the specs if you have one already. Or shop around for a model that will
exceed the 392F limit.


<http://www.partshelf.com/tayod14digov.html> This site at least offers
additional probes for sale.

--
And the beet goes on! (or under)
-me just a while ago

In message >,
" > writes
>On Fri, 2 Jan 2004 09:42:18 +0000, Malcolm Loades
> wrote:
>>I asked for a "simple meat thermometer" for Christmas, my nearest and
>>dearest overrode this and bought me a fancy one.
>
>What kind was it? I buy my own presents, and I usually start buying
>them sometime in January. That sounds like something I'd want. Not
>being sure which one of those types of meat thermometers are good or
>not, I thought since you had already had good results with yours that
>maybe you'd let us know where she got it from and all.

http://tinyurl.com/2jov4
--
Malcolm

On 02/01/2004 at 16:53:58, Malcolm Loades typed:

> In message >,
> " > writes
> > On Fri, 2 Jan 2004 09:42:18 +0000, Malcolm Loades
> > wrote:
> > > I asked for a "simple meat thermometer" for Christmas, my nearest
> > > and dearest overrode this and bought me a fancy one.
> >
> > What kind was it? I buy my own presents, and I usually start buying
> > them sometime in January. That sounds like something I'd want. Not
> > being sure which one of those types of meat thermometers are good or
> > not, I thought since you had already had good results with yours
> > that maybe you'd let us know where she got it from and all.
>
> http://tinyurl.com/2jov4

There are also a couple of alternatives he

http://www.legendcookshop.co.uk/uk2shop-32.htm

--
Abso [at] ukrm [dot] net - Ignore header email address
BSA DBD34GS Gold Star
"This post will only cause weight loss when used as part of a calorie
controlled diet."

In rec.food.cooking > wrote:

> What kind was it? I buy my own presents, and I usually start buying
> them sometime in January. That sounds like something I'd want. Not
> being sure which one of those types of meat thermometers are good or
> not, I thought since you had already had good results with yours that
> maybe you'd let us know where she got it from and all.
> --

Polder is a popular brand. But there are many others which use the same
guts. Taylor brand is often found at a discount, and fancy-schmancy
brands are available at a premium.

--
....I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking hahabogus > wrote:

> A caution on the digital meat thermometer. Most of these thermometers
> cannot exceed 392F in temperature (the wires inside the braided shield
> shorts out when the insulation on them melts).

It is not the wires, but rather, the limit of the thermistor.


This limits their usefulness
> during BBQ Season, as a good BBQ can get upwards of 700F or more. So check
> out the specs if you have one already. Or shop around for a model that will
> exceed the 392F limit.

Barbecue is low temperature indirect cooking. You do not need a
thermometer for grilling, which is what you are talking about.


--
....I'm an air-conditioned gypsy...

- The Who

wrote in :

> It is not the wires, but rather, the limit of the thermistor.
>

If the thermistor is registering 392 the meat is too well done for me. It
is the wires. the thermistor would never reach 392 in a normal meat probe
use, being insulated by the meat. But the silicon insulation used on the
wires would break down/melt around that temp. All the shielded wires has to
do is get slightly pinched in the lid of a BBQ on medium high to put it in
a situation of possible shorting out.

--
And the beet goes on! (or under)
-me just a while ago

On Sat, 3 Jan 2004 01:43:26 +0000 (UTC),
wrote:

>In rec.food.cooking > wrote:
>
>> What kind was it? I buy my own presents, and I usually start buying
>> them sometime in January. That sounds like something I'd want. Not
>> being sure which one of those types of meat thermometers are good or
>> not, I thought since you had already had good results with yours that
>> maybe you'd let us know where she got it from and all.
>> --
>
>Polder is a popular brand. But there are many others which use the same
>guts. Taylor brand is often found at a discount, and fancy-schmancy
>brands are available at a premium.

The basic Polder is fine. The dual probe version has had some bad
Press. Taylor brand probes are identical to Polder's & cost a lot
less.

Harry