"Sheldon" > wrote in message
...
On Dec 21, 11:11?am, "Kswck" > wrote:
> "Sheldon" > wrote in message
>
> ...
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> > "Kswck" wrote:
> >> A friend called and asked me what he should do with it?
> >> I've never cooked a rib roast that big and need some suggestions?
>
> > Send it to me. lol
>
> > Depends how many are coming for dinner.
>
> > That's probably the entire rib section, would be a shame to freeze
> > it. ?I would cut it in half. ?I'd debone the large end, tie for
> > roasting, and use the bones for grilling or braising. ?Roast the
> > smaller end as a standing rib roast. ?I think for the home cook it's
> > best to make it into two roasts... whole it'd probably be too long to
> > fit the oven, and would be near impossible to cook to the same
> > doneness throughout.
>
> I'm told it is 17 1/2 inches long. I suggested he cut it in half, but he
> wanted a whole chunk. The bones have been cutoff and retied.
> There are about 20 people for dinner. Fortunately, I am not one of them as
> I
> would be handed the thing and be told to cook it.
> I have a turkey pan that is 17 inches long, but I doubt squeezing the
> thing
> into it would have good consequences.

The story is in transition, now it's inches, not pounds, and it's not
a bone-in rib roast anymore... you were told, well, now it's pure hear-
say... other than **** poor manners for asking your advice (but for
not inviting you) you really haven't a clue what your acquaintence
has, I've no idea either. He should ask the person who already
butchered it.

Sheldon: the roast is 18lbs and 17 1/2 inches long, bone has been cut off
and tied back on. This is being made by a guy whom you would classify as
having TIAD. Per him: steaks should have LOTS of garlic powder and 'maybe'
some black pepper. I ask merely for information in that I wouldn't try to
cook something that big in a convential oven, rather I would like to offer
him some advise to prevent him from looking really stupid when it is
overcooked-perhaps that is not possible.