dsi1 > wrote in
:
> 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??
Use your clock.......
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???!!!
See .sig below ;-)
--
Peter Lucas
Brisbane
Australia
Tell me what you eat and I'll tell you who you are.
Jean Anthelme Brillat-Savarin