On Mon, 2 Jan 2012 12:44:08 -0600, Sqwertz >
wrote:

>On Mon, 02 Jan 2012 08:27:49 -1000, dsi1 wrote:
>
>> On 1/2/2012 5:19 AM, Sqwertz wrote:
>>> On Sun, 01 Jan 2012 22:59:21 -1000, dsi1 wrote:
>>>
>>>> I think it's brilliant. Whenever someone suggests that it is possible
>>>> for a rib roast to be cooked at temperatures below 300, he always gets
>>>> the usual response about how it can't be done and what a stupid idea it
>>>> is from the usual gang of disbelievers and naysayers. I think the
>>>> psych-techs call this a "redirection."
>>>
>>> Huh? The most common method of cooking a rib roast mentioned here is
>>> to cook it at 250F (or various temps all below 300F). I cooked mine
>>> at 235F this year. But I sure as hell didn't even think about calling
>>> it sous vide.
>>>
>>> So who are all these naysayers? I think you're on drugs.
>>>
>>> -sw
>>
>> So what else is new? I'm nuts and on drugs and yet you bother asking me
>> to spend my time answering your questions? I think you're being irrational.
>
>Yeah, I didn't think you could prove it. You obviously don't pay any
>attention to anything but your own posts.
>
>Anybody else want to back him up that low and slow is not the most
>common method of cooking a prime rib roast? Should we a have survey?
>
>> You're the guy that loves to research old posts. Find out for yourself.
>
>Again, your facts are not in order. I don't research old posts any
>more than the next guy.
>
>Pay attention and stop babbling.
>
>-sw

Fatty beef roasts like rib are best cooked at higher temperatures...
start at 400ºF and 15 minutes later drop the temperature to 350ºF.
Lean beef roasts like round are best started at 400ºF then after 15
minutes drop the oven temperature to 325ºF. Cooking beef roasts at
300ºF and lower is silly unless you like beef to taste steamed.
Imagine, the same moroon dwarf who sears beef steak at 700º *STEWS*
beef roasts at 250ºF.